Raspberry Sorbet

READY IN: 5hrs
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the sugar and water in a pot and heat until the sugar dissolves.
  • This is likely to happen before the water boils.
  • Do not stir, but instead set the mixture aside to cool and then put in the fridge until it is completely cold.
  • Afterwards, mix the berries, cold syrup and creme de cassis in a food processor or blender.
  • Whiz until smooth and then, if desired, push through a sieve to remove the seeds.
  • You can leave the seeds in if you like a little crunch in your sorbet.
  • Freeze the mixture in an ice cream maker.
  • You can also do it by hand, stirring the frozen edges into the center every hour or so until it is nearly frozen.
  • However, the texture will not be as velvety as in an ice cream maker.
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