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Raspberry Sorbet

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

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

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

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

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

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

Amount Per Serving
Calories 146Calories from Fat 4
% Daily Value *
Total Fat 0.6g1%

Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 26mg2%
Total Carbohydrate 36g12%

Dietary Fiber 6g24%
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.