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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 8 |
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You can use many types of berries for this sorbet. Try blackberries or blueberries or any combination of the three. :) Time stated is for the method of allowing for heating frozen berries. I suggest using Simple Syrup for the sugar syrup. Ingredients:
500 g fresh raspberries or 500 g frozen raspberries |
1 cup sugar syrup |
Directions:
1. If using Fresh raspberries: puree them in a food processor or blender with half the syrup.
2. If using frozen raspberries: allow them to thaw at room temperature or heat them & half the syrup just until the berries are soft, then puree.
3. Strain the raspberries (into a freezer friendly bowl) through a stainless steel sieve, pressing the seeds hard again the sieve with the back of a spoon.
4. Discard the seeds then mix in the remaining syrup.
5. Chill then freeze.
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