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Fresh Raspberry Sorbet. Sweet summer in a bowl!
In a medium saucepan, bring the water and sugar to a boil. Stir until sugar is dissolved. Reduce heat to low and simmer, without stirring, for 5 minutes. This will create a slightly thickened syrup. Pour the syrup into a medium bowl and transfer to the freezer to let it chill for 15 minutes.
Using a blender or food processer, puree 1 pound of the raspberries with the chilled syrup until smooth. Scrape the puree into a bowl through a fine sieve or a colander lined with cheesecloth. Discard the seeds. Stir the lemon juice into the raspberry puree.
Freeze the mixture in an ice cream maker according to manufacturer’s instructions until almost set, but still a bit slushy. This should take about 25 minutes. Add remaining whole raspberries and continue freezing in the ice cream maker for an additional 5 minutes.
Transfer the sorbet to a freezer safe container and freeze until completely set. A solid set can take a couple hours or more. When the sorbet is frozen solid, it helps to let it sit at room temperature for 10 minutes before scooping.
Yield: about 5 cups.
Source: Adapted from Saveur.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!