Welcome back to another segment of What’s Cooking. With another month before us, and many more day’s of warm weather coming why not make some homemade Raspberry Sorbet to help refresh us on those Dog Days of August. This recipe is easy to adjust to your favourite flavours may it be Black Berries, Blueberries or Elderberry. With your imagination you could surprise your whole family with a different treat.
At the end of the recipe you will find a downloadable/printable version to add to your collection. Enjoy the taste of summer.
1 ¼ cup of water
¾ cup granulated sugar
2 ½ raspberries and a few more for topping if desired
1 lemon, juiced
- Combine sugar and water in a saucepan over a low heat and stir until the sugar has dissolved. Increase temperature to medium-high heat and simmer for 5 minutes, or until the liquid has become a syrup. Let cool.
- Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, and then pour into freezer-proof container.
- Freeze for 1 hr 30 minutes, then whisk with a large whisk or a fork to break up any ice crystals that have formed and return to the freezer.
- Keep mixing the sorbet on the hour for 4 hrs, breaking up the ice crystals. It is finished when it firm yet able to scoop. Will last about a month in the freezer. Top with extra raspberries, if so desire.