Raspberry Sorbet

Name: Raspberry Sorbet
Total time: PT0D0H0M
Yield: makes About 5 Cups
Ingredients: 1 1 ⁄ 2 cups sugar; 1 tsp. vanilla extract; 1 1 ⁄ 4 lb. fresh raspberries (about 5 cups); 2 tbsp. fresh lemon juice

Serves
makes About 5 Cups

JAMES OSELAND

Author Tamasin Day-Lewis adds whole raspberries to this sorbet at the last moment of churning to create a chunky texture.

Ingredients

1 ¹⁄₂ cups sugar
1 tsp. vanilla extract
1 ¹⁄₄ lb. fresh raspberries (about 5 cups)
2 tbsp. fresh lemon juice

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Instructions

Step 1

In a 2-quart saucepan, bring 2 cups water and sugar to a boil, stirring to dissolve. Reduce heat to low and simmer, without stirring, to make a syrup, for 5 minutes.

Step 2

Pour the syrup into a medium bowl, stir in vanilla extract, and transfer to the freezer to let chill for 15 minutes.

Step 3

Purée 1 lb. of the raspberries (about 4 cups) with the syrup in a blender or food processor until smooth. Scrape the purée through a fine sieve into a bowl; discard the seeds. Stir lemon juice into the raspberry purée and pour it into a 2-quart ice cream maker. Freeze according to the manufacturer's instructions until almost set but still a little slushy, about 25 minutes.

Step 4

Add remaining raspberries (about 1 cup) and continue freezing in the ice cream maker for about 5 minutes. Transfer the sorbet to a plastic container and freeze until completely set, about 1 hour.