Ben & Jerry' S Raspberry Sorbet
"This recipe is from Ben & Jerry's Homemade Ice Cream and Dessert Book and it got many ooo's and ahhh's at a dinner recently. It is sized for a countertop freezer but you can double or triple the recipe for a larger ice cream freezer. The "cooking" time is an estimate for chilling and a "soft" freeze. It will take longer if you want it hardened. I use only 1 cup of sugar and still find this sorbet plenty sweet. Also I prefer using a blender or food processer to process the raspberries, sugar, lemon juice and water. I refrigerate the result and add the wine and corn syrup just before freezing. You can't taste the wine but I think the tannins add to the complexity of the flavor which is truly excellent in my book."
photo by A Table Together
- Ready In:
- 1hr 35mins
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 12 ounces fresh raspberries (can substitute frozen, unsweetened)
- 1 1⁄2 cups sugar (I prefer using 1 cup)
- 1⁄2 lemon, juice of
- 1 cup cold water
- 1⁄4 cup dry red wine
- 1⁄4 cup light corn syrup
directions
- Combine the raspberries, sugar and lemon juice in a mixing bowl and refrigerate covered at least 1 hour.
- Add the red wine, corn syrup, and water when you are ready to freeze and stir gently until blended.
- Transfer the mixture to the ice cream maker and freeze following the manufacturer's instructions.
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Reviews
-
After making this the first time, I will definitely try it again. The flavor is fantastic, but I also had issues with it fully freezing. Home freezers at zero degrees, and home ice cream makers are a likely culprit, but still - it's delicious.<br/><br/>My notes:<br/>- 1.5 tbsp of lemon juice<br/>- I used merlot<br/>- I will DEFINITELY puree and then strain everything through a fine mesh sieve first. I want to see how a chunk-less/seed-less mixture works. My raspberries froze solid while the rest of the sorbet was softer in consistency. <br/><br/>I did put the whole batch in the freezer to let it stiffen up overnight. Worked OK, but will see how it goes next time.<br/><br/>Still... DELICIOUS. -
Doesn't work; mixture will not freeze--probably because of the alcohol! Something missing from this recipe.
RECIPE SUBMITTED BY
TommyGato
Austin, Texas
I'm a Texas native where we, like our culture and food are closer to the Mexican capital than to Washington, DC.
The Joy of Cooking and The Doubleday Cookbooks are my foundations in the kitchen.
Although I've always eaten meat without apology, I regret and oppose the conditions in which animals are often grown today. Please urge everyone (especially your butcher) to look for and buy the meat of animals given as much free range as possible.
A pet peeve is the waste of meat through spoilage and leftovers. If an animal lived and died mainly to feed you, please consume it.
