Raspberry Sorbet Recipe
Yield: 6 servingsRecipe by luhu.jp
Ingredients:
3/4 cup: Water,
1/3 cup: Sugar,
1 pint: Ripe raspberries,
1/2 tsp: Raspberry vinegar,
1/4 cup: Lemon juice,
1 tbsp: Framboise, optional
Directions:
Make a syrup by combining the water & sugar in a non-corrosive pot &
bring to a boil. Simmer for 5 minutes. Remove from heat & let cool.
Puree the raspberries in a food prcoessor & strain through a fine
sieve to remove the seeds. Combine the syrup, raspberries, vinegar,
lemon juice & framboise. Freeze following the instructions for making
Lemon Sorbet.
VARIATION: Blackberry Sorbet. Substitute blackberries for the
raspberries, 1/2 ts balsamic vinegar for the raspberry vinegar & 1 tb
blackberry brandy for the framboise.
You can use frozen raspberries as well. Double the amount of
framboise & decrease the sugar to 1/4 c.
Jim Tarantino, "Sorbets!" Submitted By EARL SHELSBY Submitted By EARL
SHELSBY
Submitted By DALE SHIPP On 07-12-95
Source from luhu.jp
bring to a boil. Simmer for 5 minutes. Remove from heat & let cool.
Puree the raspberries in a food prcoessor & strain through a fine
sieve to remove the seeds. Combine the syrup, raspberries, vinegar,
lemon juice & framboise. Freeze following the instructions for making
Lemon Sorbet.
VARIATION: Blackberry Sorbet. Substitute blackberries for the
raspberries, 1/2 ts balsamic vinegar for the raspberry vinegar & 1 tb
blackberry brandy for the framboise.
You can use frozen raspberries as well. Double the amount of
framboise & decrease the sugar to 1/4 c.
Jim Tarantino, "Sorbets!" Submitted By EARL SHELSBY Submitted By EARL
SHELSBY
Submitted By DALE SHIPP On 07-12-95
Source from luhu.jp