Raspberry Sorbet

I've done a few ice creams already this summer, but this month's Sugar High Friday -- hosted by Sarah of The Delicious Life -- is "Ice, Ice, Baby".  And you know you want more.

This recipe is based on one by Emeril Lagasse.

Raspberry Sorbet

2 cups water
1 3/4 cups sugar
4 1/2 cups fresh raspberries (about 18 ounces)
2 or 3 tablespoons freshly-squeezed lemon juice

Combine the water and sugar in a large saucepan and bring to a boil, then simmer for 6 to 8 minutes.  Remove from the heat and chill for about 3 hours.

In 2 or 3 batches, using a blender, purée the sugar syrup, raspberries, and lemon juice until smooth.  Strain the purée -- you will have to push much of it through the sieve with the back of a spoon -- and chill for 2 hours.

Freeze in an electric ice cream maker according to the manufacturer's directions.

Makes about 1 quart.  Preparation time, about 25 minutes, plus chilling and freezing times.

Comments

[plainandsimple]

Thank you for the lovely recipe - looks so striking too!

[littlejennywren]

That looks wonderful. My husband always makes sorbets as his contribution to Christmas lunch which ofcourse is in the summertime here. If our raspberries are good this year ( and if the children don't discover them) he may be able to use your recipe. Thanks.

[rachel]

yummy and easy! my favorite!

[Becki]

You could save the wait for the sugar solution to cool down and use agave nectar instead. I recently switched from using regular sugar to this lower glycemic sweetener. It doesn't suffer from the usual problem of "wrong taste" that other sugar substitutes invariably do and it just tastes sweet like sugar, with no aftertaste or anything.
http://www.amazon.com/Wholesome-Sweeteners/dp/B000FL3I5I/sr=8-1/qid=1154725982/ref=sr_1_1/102-8386818-2317707?ie=UTF8

[JIll]

delicious