10925 Raspberry-Kirsch Sorbet 30 mins, plus freezing time 10 mins 6 servings Wed Apr 25 16:49:00 -0700 2007 Thu Jul 02 13:49:55 -0700 2009 Easy French CHOW http://www.chow.com/recipes/10925 Thu, 02 Jul 2009 20:49:55 GMT A fruity frozen treat with a dash of liqueur A fruity frozen treat with a dash of liqueur. Raspberry sorbet is readily available in the freezer aisle of most supermarkets, but we think there’s a good reason to make your own: flavor. By that we mean that this recipe, packed with fresh berries and a dash of cherry brandy, is the tastiest we’ve ever had. Try it with slices of Grilled Lime Pound Cake.

This recipe was featured as part of our Cooking with Summer Ingredients story.

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  • Combine sugar and water in a small saucepan and bring to a boil over high heat, stirring until sugar is completely dissolved. Set syrup aside to cool slightly.
  • Purée raspberries in a food processor or blender until smooth. Pour through a fine mesh strainer, pressing on the solids with a spoon or spatula to remove as much liquid as possible (do not push the seeds through). Discard the seeds and solids.
  • Combine raspberry purée, syrup, and, if using, a few drops of Kirsch. Cover and place in the refrigerator to chill thoroughly, at least 3 hours or overnight.
  • Freeze raspberry mixture in an ice cream maker according to the manufacturer’s instructions. The sorbet will keep in the freezer for up to 1 week.
    • ]]>     http://www.chow.com/assets/2007/05/sorbet_290x210.jpg Kate Ramos 54 Sweet/Dessert 298 1 cup granulated sugar

    ]]>     2/3 cup water

    ]]>     23 5 half-pint baskets raspberries (about 6 to 7 cups)

    ]]>     Kirsch (optional)

    ]]>     154 sweet 6163 frozen 388 healthy 368 fruit 50 dessert 1028 sorbet 82 alcohol 5931 kate ramos 4621 kirsch 449 raspberry 747 grilling 644 summer 9889 memorial day 9888 labor day 7667 july 4th 1 chow 9636 adults 384 easy 680 impressive 7596 summer ingredients