Raspberry Sorbet
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Credit: James Oseland
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.
2. Pour the syrup into a medium bowl, stir in vanilla extract, and transfer to the freezer to let chill for 15 minutes.
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.
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.
MAKES ABOUT 5 CUPS
I made this in a Vitamix though. Much easier, to be honest.
All you do is freeze the raspberries, or buy pre-frozen (organic, "non-sweetened") raspberries, then put the sugar (or sweetner of choice), Vanilla, Lemon Juice and Raspberries (in that order, preferably), into the mixer, turn it on, turn the knob to 10, then turn it on high, tamper the mix and then when it's to the right consistency, you just turn the machine off and pour the mix into a bowl to either freeze or serve.
No need to boil anything, strain anything, or really any of that, because the vitamix tears through all of that. haha
Now I feel like I'm advertising the blender. Anyway.
I like this recipe, though, I don't use sugar for anything, including this, I prefer to use either stevia or a banana to sweeten stuff like this, which I think it still tasted pretty amazing.