Raspberry sorbet

Yield: 6 servings

Measure Ingredient
¾ cup Water
⅓ cup Sugar
1 pint Ripe raspberries
½ teaspoon Raspberry vinegar
¼ cup Lemon juice
1 tablespoon Framboise, optional

Make a syrup by combining the water & sugar in a non-corrosive pot & bring to a boil. Simmer for 5 minutes. Remove from heat & let cool.

Puree the raspberries in a food prcoessor & strain through a fine sieve to remove the seeds. Combine the syrup, raspberries, vinegar, lemon juice & framboise. Freeze following the instructions for making Lemon Sorbet.

VARIATION: Blackberry Sorbet. Substitute blackberries for the raspberries, ½ ts balsamic vinegar for the raspberry vinegar & 1 tb blackberry brandy for the framboise.

You can use frozen raspberries as well. Double the amount of framboise & decrease the sugar to ¼ c.

Jim Tarantino, "Sorbets!" Submitted By EARL SHELSBY Submitted By EARL SHELSBY

Submitted By DALE SHIPP On 07-12-95

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