Refreshing Raspberry Sorbet!
When we visited the Lady and Sons Restaurant in Savannah, GA a few weeks ago….we tasted the most delicious desserts and one of the most refreshing desserts has always been a sorbet. I love ice cream and I especially love home made ice cream but it does have a lot of calories. (Not that calorie content has ever stopped me from having any desserts)
But if you are wanting an easy-taste-good-almost-like-ice-cream-dessert…this should fill the bill.
I did modify the recipe a bit, but the strong foundation was already in place by the one and only Paula Deen.
I hope you like this sorbet….
- 2 cup water
- 2 cup sugar
- 2 quart raspberries, hulled and sliced
- 1/4 cup fresh lime juice
- 1/2 cup white corn syrup
- Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.
- Place the raspberries and lime juice in a food processor and puree. Press the raspberry puree through a strainer to remove the seeds. When the sugar syrup has cooled completely, combine with the raspberry puree. Add the corn syrup and stir well.
- Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions. Sorbet is particularly soft after churning but firms up after freezing.