I have used my ice cream maker I got for mother's day so much lately-you can probably tell... Recently, I made this raspberry sorbet. It was the perfect amount of sweetness and tart. It was the perfect little treat to serve some guests when they came over for dinner.
(recipe source, Cuisinart)
2 cups water
1 1/2 cups granulated sugar
pinch of table salt
4 cups frozen raspberries, thawed
(this recipe only works with an ice cream maker)
1. Combine the water and sugar in a medium saucepan on medium low heat. Cook mixture until the sugar is fully dissolved.
2. Add the salt to the raspberry syrup. Using an immersion blender, blend the mixture until smooth, or put in a blender. Strain half of the mixture through a fine mesh strainer to remove the seeds. Use a spatula or spoon to aid in passing the puree through the strainer. Remove seeds and repeat with the second half. Cover and refrigerate 2-3 hours or overnight.
3. Turn on your ice cream maker, pour the mixture into the frozen freezer bowl and let mix until thickened, about 15-20 minutes. It will have a soft texture, so I kept mine in the freezer in an airtight container for another 2 hours.
4. Top with fresh raspberries and serve.