Raspberry Sorbet With Fresh Whipped Cream |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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From Martha Stewart Living July 2010 Issue; I was so happy to find a recipe for sorbet that did not use an ice cream maker. It tasted to good! Ingredients:
1/4 cup water |
1/4 cup sugar, plus |
1 tablespoon sugar |
1 (12 ounce) bag frozen raspberries or 3 cups fresh raspberries, frozen |
1/2 cup heavy cream |
Directions:
1. Stir together water & 1/4 cup sugar until sugar dissolves. (I added more sugar than 1/4 cup b/c raspberries are very tart when frozen).
2. Pulse raspberries in a food processor until coarsely chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, freeze until firm, about 30 minutes.
3. Whisk cream & remaining tablespoon sugar until soft peaks form. (This portion of the recipe did not work for me. Maybe I needed more sugar than just a tablespoon, but I ended up using cool whip).
4. Scoop sorbet into 4 glasses, & top with whipped cream.
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