Thursday, June 9, 2011

Time of the Season & Raspberry Sorbet

Raspberries are back! I look forward to raspberry season, increasingly fleeting as it is, every year. It seems as though we had to wait a bit longer for the crops to come in and the benefit and availability to reach the fruit and vegetable market where I stock up on all my favorite summer fruits and veggies...cheaply. Fast approaching the end of my pregnancy, nearly 8 and 1/2 months, it's hard to find the stamina and drive to walk there in the heat, but yesterday, Daph (my husband), was sweet enough to take care of all of the shopping for me--Something he's been doing nearly all of lately. It's also hard to cook and bake, make everything look pretty and photograph all of it, too, but when I came across this simple and refreshing recipe for raspberry sorbet, I couldn't resist. I just adore fresh fruit sorbet during the warmer months. Just like last year's Watermelon Sorbet , this has easily made its way into seasonal rotation as a light treat I can get excited about.

Raspberry Sorbet
Recipe courtesy and adapted from Paula Deen


•1 & 1/4 cups sugar (taste for sweetness after adding corn syrup and add more sugar if desired)
•2 cups water
•2 quarts raspberries, hulled and sliced
•Pinch of lime zest
•1/4 cup fresh lime juice
•1/2 cup white corn syrup


Add 2 cups of water and sugar, plus lime zest to medium saucepan and cook over medium-high heat until boiled. Once boiled, simmer mixture of low heat until sugar is completely dissolved. Approximately 3 minutes. Do not stir. Remove pan from heat and allow to cool completely.

Add raspberries and lime juice to food processor. Mix until completely pureed. Transfer liquid mixture to strainer placed inside of bowl to remove seeds. You may have to press the mixture in strainer to push liquid through. I had to repeat process three times to completely remove seeds. It's worth it! Pour completely cooled simple syrup mixture into bowl with raspberry puree, add in corn syrup and stir well, until completely combined.

Carefully pour raspberry mixture into ice cream maker and churn according to your machine's directions. Sorbet will be soft when done but get firm in the freezer. Transfer sorbet mixture to freezer safe bowl and freeze until firm.


  1. This recipe sounds amazing. I am so glad to hear from you. I was really worried after the last post and the long delay. Pleased all is well and not long to go now. Take care Diane

  2. Dear Ree, you made and amazing dessert and beautiful, I cannot resist raspberries too!! are amazing! gloria

  3. That sorbet looks so cool and refreshing- something I need when the temps climb as high as they've been the last few days! Hubby brought home an ice cream maker last weekend, and I'm definitely going to put it to use very soon. So glad you're doing well- these next couple of weeks will fly by! Take care and keep cool. :)

  4. oh goodness, looks so good! what i would do to take a bite of it!

  5. Yum! I've never made my own sorbet before, but have made many different ice creams... this sounds wonderful!
    By the are you feeling?

  6. visiting your blog after a long refreshing..I am glad to invite you to participate in our "Quick and Easy recipe mela"

  7. Oh, this does look SO refreshing...and I love raspberry season, too. Oh my gosh, it's almost time!!! Thinking of you...

  8. congrats! keep up the good work/this is a great presentation.

    Upright Freezer


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