Fresh raspberry sorbet in 30 minutes. A perfect frozen creamy treat for cooling down this summer.
INGREDIENTS:
- about 5 cups of fresh raspberries
- 1 cup water
- 1 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons of fresh lemon juice
INSTRUCTIONS:
- Add water and raspberries to food processor. Pulse until mixture has smooth consistency.
- Place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer (1/4 at a time) and press with the back of a large spoon or rubber spatula through the strainer to remove the seeds. Repeat with remaining raspberry puree. Discard anything left in the strainer.
- Add sugar, vanilla and lemon juice to the raspberry juice in the bowl. Whisk until sugar is dissolved.
- Freeze according to your ice maker's instructions. Serve immediately for soft serve dessert OR transfer to a shallow container and freeze an additional 1-2 hours for a more firm sorbet.
NOTES:
* recipe adapter from Saveur
By: Tiffany @ Creme de la Crumb
Source: http://ift.tt/1x6E4Ti
from RSSMix.com Mix ID 8135872 http://ift.tt/1K4MJix