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.
- 1 cup granulated sugar
- 2/3 cup water
- 5 half-pint baskets raspberries (about 6 to 7 cups)
- Kirsch (optional)
- 1Combine 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.
- 2Purée 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.
- 3Combine 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.
- 4Freeze 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.
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