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Raspberry Sorbet





Yields
Makes 1 qt. (serving size: 1/2 cup)



Prep Time
25 mins



Freeze Time
20 mins



Total Time
45 mins

Anne Walker and Sam Mogannam, the couple behind San Francisco's Bi-Rite Creamery and Bi-Rite Market, love to host ice-cream socials at their home in Sonoma. For this vibrant sorbet, they supplement farmers' market berries with those from bushes in their backyard--if their two young daughters haven't already stolen them.

su-Raspberry Sorbet




 1 cup sugar
 6 cups (6 half-pts.) fresh raspberries
 2 teaspoons lemon juice
 1/8 teaspoon kosher salt
Step 1
1

Make simple syrup: Combine sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring occasionally to dissolve sugar. Remove from heat and let cool completely.

Step 2
2

Purée raspberries with 1/4 cup water in a food processor or blender. Strain through a fine-mesh strainer into a large, clean bowl, pressing on the seeds with the back of a ladle to get all the usable raspberry purée. You should have about 3 1/2 cups.

Step 3
3

Add 3/4 cup simple syrup, the lemon juice, and salt. The mixture should be a bit too sweet; once it's frozen, it will lose some of its sweetness. Add more simple syrup if necessary.

Step 4
4

Freeze mixture in an ice cream maker according to the manufacturer's instructions. Eat right away or, for a firmer sorbet, freeze about 4 hours.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories146
% Daily Value *
Total Fat 0.6g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 26mg2%
Total Carbohydrate 36g14%

Dietary Fiber 6g22%
Protein 1.1g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.