Yield: 6 servings
|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