Raspberry Sorbet
http://www.eatingwell.com/recipes/raspberry_sorbet.html
From EatingWell: July/August 1993A basic recipe that can be used for other berries as well. The amount of sugar syrup may need a little adjusting according to the sweetness of the fruit, but don't omit the lemon juice—it helps bring out the fullest fruit flavors.
8 servings, about 3/4 cup each | Active Time: 15 minutes | Total Time: 3 hours (including freezing time)
Ingredients
- 3/4 cups water
- 1 3/4 cups sugar
- 3 tablespoons lemon juice
- 1 1/2 tablespoons crème de cassis
- 3 pints red raspberries
Preparation
- Combine water and sugar in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes, then remove from the heat. Stir in the lemon juice and crème de cassis. Transfer to a medium bowl and let cool completely.
- Puree the raspberries in a food processor, then strain through a fine-meshed sieve into the bowl containing the sugar syrup. Chill until cold, then process in an ice cream maker according to the manufacturer’s directions. (Alternatively, freeze the mixture in a shallow metal cake pan or ice cube tray until almost solid. Break into chunks and process in a food processor.) Transfer the sorbet into a freezer container and freeze at least 1 hour.
Nutrition
Per serving : 230 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 57 g Carbohydrates; 1 g Protein; 6 g Fiber; 3 mg Sodium; 148 mg Potassium
3 Carbohydrate Serving
Exchanges: 1 fruit, 3 other carbohydrate
Tips & Notes
- Make Ahead Tip: The syrup (Step 1) can be made up to 3 days in advance and refrigerated. Freeze the sorbet for up to 1 day. Let soften slightly in the refrigerator for 15 to 20 minutes before serving.