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.
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.