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| Raspberry Sorbet |
The use of alcohol in any frozen treat helps to prevent your creation from turning
solid. The use of the Framboise employs this benefit and also adds a wonderful
flavor.
Ingredients
1/3 cup granulated sugar
1 1/2 cups fresh cold water
1 1/2 pints raspberries, puréed and strained [see Cook’s note]
1 teaspoon fresh lemon juice
2 tablespoons Framboise or raspberry brandy
Method
In a small saucepan, bring the sugar and water to a boil. Reduce the heat and
simmer, uncovered, for about 5 minutes, until the mixture reduces in volume and
thickens. Chill the syrup for at least 30 minutes, until it is slightly cool.
Process the syrup, strained raspberries, lemon juice, and raspberry brandy in a
blender until the mixture is smooth.
Freeze the raspberry puree in an ice cream maker according to the manufacturerâ
€™s instructions.
Cook’s note: Liquefy the raspberries in a blender or food processor. Pour into
a sieve set over a bowl and push the mixture through. Discard the seeds.
solid. The use of the Framboise employs this benefit and also adds a wonderful
flavor.
Ingredients
1/3 cup granulated sugar
1 1/2 cups fresh cold water
1 1/2 pints raspberries, puréed and strained [see Cook’s note]
1 teaspoon fresh lemon juice
2 tablespoons Framboise or raspberry brandy
Method
In a small saucepan, bring the sugar and water to a boil. Reduce the heat and
simmer, uncovered, for about 5 minutes, until the mixture reduces in volume and
thickens. Chill the syrup for at least 30 minutes, until it is slightly cool.
Process the syrup, strained raspberries, lemon juice, and raspberry brandy in a
blender until the mixture is smooth.
Freeze the raspberry puree in an ice cream maker according to the manufacturerâ
€™s instructions.
Cook’s note: Liquefy the raspberries in a blender or food processor. Pour into
a sieve set over a bowl and push the mixture through. Discard the seeds.
