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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ahhh, fresh raspberry sorbet with a hint of cherry brandy - sorbet for grownups! This is going into the summer rotation of frozen desserts - decadent, delicious but not too heavy - just the thing for summer weather where the humidity equals the temperature. Received in an email from ! Thanks so much, Chowhounds! Ingredients:
1 cup granulated sugar |
2/3 cup water |
6 -7 cups raspberries |
kirsch, to taste (optional) |
Directions:
1. Combine sugar and water in a small saucepan and bring to a boil over high heat, stirring until sugar is completely dissolved. Set syrup aside to cool slightly.
2. Puree raspberries in a food processor or blender until smooth. Pour through a fine mesh strainer, pressing on the solids with a spoon or spatula to remove as much liquid as possible (do not push the seeds through). Discard the seeds and solids.
3. Combine raspberry purée and syrup and, if using, a few drops of Kirsch. Cover mixture and place in refrigerator to chill thoroughly, at least 3 hours or overnight.
4. Freeze raspberry mixture in an ice cream maker according to the instructions. The sorbet will keep in the freezer for up to 1 week.
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