strawberry raspberry sorbet …

July 21, 2011

With the temperatures being so hot in most of the country, a nice cool treat is what we have been wanting in our house.
I love sorbet’s because they are filled with fresh fruit, and little healthier for you than ice cream.  Plus, making sorbet is a great way to use up all the lovely berries that are in season right now.
This recipe is great, plus you don’t even have to have an ice cream maker to make it.
{Berry Sorbet}
(adapted from the cuisinart recipe booklet)
makes 1 1/2 quarts
3/4 cup sugar
1 cup water
1 quart fresh berries, (I used part strawberry, part raspberry) 1 quart = 32 oz
4 tablespoons fresh squeezed lemon or lime juice  (about 1-2 lemons)
1/4 cup corn syrup
Bring the sugar and water to a boil in a medium saucepan.  Reduce the heat and simmer without stirring until the sugar is completely dissolved.  Transfer to a bowl and let it cool completely.
Combine the berries and lemon juice in a food processor fitted with a metal blade.   Pulse to chop the berries about 15 to 20 times, then process the berries until they are completely pureed, about 1 to 2 minutes.  Press the mixture through a fins mesh strainer to remove the seeds.  Combine the mixture with the cooled sugar syrup and corn syrup.
To process with an ice cream maker/machine:
Chill mixture in fridge for at least one hour.
Then, process in your ice cream maker according to the instructions.
Without an ice cream maker:
Place mixture in an airtight container that can be put in the freezer.  Place mixture in the freezer, and every half an hour for the next few hours take a fork and “fluff” and mix the sorbet  breaking up any hard ice parts until it is frozen to the consistency you like.

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