raspberry sorbet #1
- Categories
- Dessert
- Yield
- 8 Servings
| Measure | Ingredient |
|---|---|
| 2½ cup | Raspberry puree (2-3 pints fresh or 2 bags frozen; unsweetened) |
| 2 cups | Simple syrup (see recipe) |
Puree the raspberries. Pass through a medium mesh sieve and then a fine sieve (we used a conical sieve called a chinois) to remove seeds. You can use a wooden spoon to force the pulp through. Combine puree and syrup and freeze in ice cream maker according to manufacturer's instructions.
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From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .
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