Raspberry Sorbet
Tools:
3qt sauce pot
Measuring cup
Whisk
Spoon
Fine Mesh screen or cheesecloth
Ingredients
6 C - fresh raspberries
11/2 C- Cane Sugar
11/4 C- water
2T- fresh squeezed lemon juice
Fresh mint and lemon zest
Method
- In a 3qt sauce pot, combine all ingredients and slowly bring to a boil while stirring and breaking up the berries.
- Once boil is achieved, reduce heat and bring to a simmer. Allow the mixture to cook until all berries are broken down and liquid has begun to thicken.
- Allow the liquified sugar to cool for just a moment and carefully transfer to your food processor or blender, I recommend the blender.
- Purée until smooth, pass through a fine mesh screen or cheesecloth into your desired vessel and freeze.
- Once frozen, scoop or shave and enjoy with a bit of lemon zest and fresh mint.