Last Saturday we has a HUGE day of yard work planned. I thought raspberry sorbet would be a great treat after a hot day outside. And it was. The entire family ate and ate and ate --- due partly because I quadrupled the recipe!
I started searching online for recipes. and was grossed out when SO many of them contained corn syrup. Ya know ... feed your family whatever you want, that's your business. but there's something so unnatural to me about corn syrup (esp HFC) seriously, picture corn on the cob -- eating it and such, then picture corn syrup. now image what has to happen to that corn to turn it into corn syrup. yuck. I avoid it whenever possible. another reason whole foods are better than processed. (I digress)
Anyway, I compared/contrasted 3 recipes I found that DIDN'T include corn syrup and this is what I came up with:
5 cups of raspberries (fresh or frozen -- we used both because I found a great deal on fresh and already had frozen in the freezer. frozen is great too and much cheaper.)
4 cups of water
3 cups of sugar (or sugar substitute, if that's your thing)
6 teaspoons of lime juice (you could substitute lemon juice if you'd like)
heat the water and sugar until the sugar is dissolved and blend the raspberries and lime juice in the blender.
it took more liquid than just the lime juice to get my blender blending, so I added a cup of the sugar water. blend until smooth.
strain the raspberries to remove as many of the seeds as you can (or not, if you like seedy sorbet)
after strained combine the sugar water with raspberry puree. If you have an ice cream maker, SCORE ... you win the easy contest.
If you don't, follow me:
I put the mixture in a covered freezer safe bowl. Every hour to hour and a half I got it out of the freezer and stirred it. in about 5 hours I had made raspberry sorbet.
This was after we'd eaten about half!loved it. We all did. I especially loved that it didn't have a syrupy texture like the kind I get at the store. It had such a fresh, light, clean taste.