Raspberry Sorbet With Fresh Whipped Cream

Name: Raspberry Sorbet With Fresh Whipped Cream
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/4 cup water; 1/4 cup sugar, plus; 1 tablespoon sugar; 1 (12 ounce) bag frozen raspberries or 3 cups fresh raspberries, frozen; 1/2 cup heavy cream

Submitted by jc834979

"From Martha Stewart Living July 2010 Issue; I was so happy to find a recipe for sorbet that did not use an ice cream maker. It tasted to good!"

Download

Ready In:: 40mins
Ingredients:: 5
Serves:: 4

ingredients

¹⁄₄ cup water
¹⁄₄ cup sugar, plus
1 tablespoon sugar
1 (12 ounce) bag frozen raspberries or 3 cups fresh raspberries, frozen
¹⁄₂ cup heavy cream

directions

Stir together water & 1/4 cup sugar until sugar dissolves. (I added more sugar than 1/4 cup b/c raspberries are very tart when frozen).
Pulse raspberries in a food processor until coarsely chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, freeze until firm, about 30 minutes.
Whisk cream & remaining tablespoon sugar until soft peaks form. (This portion of the recipe did not work for me. Maybe I needed more sugar than just a tablespoon, but I ended up using cool whip).
Scoop sorbet into 4 glasses, & top with whipped cream.