Raspberry Sorbet

Favorite part of a hot summer day? Ending it with sorbet. The best part of sorbet? Making it yourself – it’s actually pretty easy!

I have this ice cream maker, and LOVE coming up with different things to make in it. This week was raspberry sorbet week. Here’s my recipe:

INGREDIENTS:

1 Cup Sugar

2 Cups Water

1 12 oz Bag Frozen Raspberries (thawed)

1 Tspn Vanilla Extract

1 Tspn Lemon Juice

DIRECTIONS:

First, I brought the water and sugar to a boil in a saucepan. I let that simmer until the sugar dissolved (about 5 minutes), to make a simple syrup. I put that into a freezer bowl, and added the vanilla extract, then set it in the freezer until the syrup was thoroughly cooled.

While that was cooling, I thawed my frozen raspberries, and put them into my food processor, I pulsed it a few times to break the berries up. Once the syrup had cooled, I added that to the raspberries. I continued to pulse until it was a fabulously smelling raspberry puree. Then, I added the lemon juice.

Little by little, I strained out the seeds using a sieve and a big spoon. Warning: mega arm workout

Once I had gotten rid of all those pesky seeds, I added the liquid to my ice cream maker, and let that go for 25 minutes. 

See? Easy. And now, I am enjoying a fresh bowl of raspberry sorbet 🙂

Adorable latte bowl from Anthropologie. Happy snacking!