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Raspberry Sorbet in Lemon Bowls

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Isn’t this a fun dessert for a summer dinner party or afternoon snack with the kids?

INGREDIENTS

  • 1 cup granulated sugar
  • 1 cup water
  • 6 cups raspberries (about 1 3/4 pounds), thawed if frozen
  • 1 teaspoon freshly squeezed lemon juice

DIRECTIONS

  • 1Heat the sugar and water in a small saucepan over medium-high heat, stirring until the sugar has dissolved.
  • 2Remove from heat and set aside to cool slightly. (Alternatively, place the sugar and water in a container with a tightfitting lid. Shake vigorously for 3 minutes. Let rest for about 1 minute. Shake again until all the sugar has dissolved, about 30 seconds more.)
  • 3Place the raspberries and lemon juice in the bowl of a food processor fitted with a blade attachment and process until smooth, about 1 minute.
  • 4Set a fine-mesh strainer over a medium bowl and strain the mixture, pressing down on the solids and scraping the inside of the strainer with a rubber spatula until mostly seeds remain (you should have about 2 1/3 cups raspberry purée); discard the solids.
  • 5Whisk the sugar syrup into the raspberry purée. Cover and refrigerate until cold, at least 1 hour.
  • 6Whisk the raspberry mixture to recombine. Freeze in an ice cream maker according to the manufacturer’s instructions.
  • 7Transfer to a container with a tightfitting lid and place in the freezer until completely frozen, at least 3 hours.
  • 8Let sit at room temperature to soften for a few minutes before serving. The sorbet will keep for up to 1 month.

Via Tastebook


3 DAY REFRESH LOSE WEIGHT AND FEEL GREAT!

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