Raspberry. I remember it as the last flavor of three to be eaten out of our box of Welch's popsicles while growing up. Strawberry and grape usually bested raspberry in the popsicle popularity context. This was not the case in the household of my cousin C who requested this flavor of raspberry sorbet. Apparently, grape was the last one picked for the team in their house. If I had known that was the case, we should have bought popsicles together and traded flavors on the way home.
For some reason, I thought making sorbet would be cheaper than making ice cream. Fresh raspberries are surprisingly expensive and frozen ones are not that much cheaper. I guess it all depends on which fruit you are using. Still, its a fairly quick and easy dessert provided that you have the ice cream maker.
My coworker today mentioned that she liked sorbet more than ice cream so maybe I will make this one for the office next week. I still want to make a mango sorbet, but I don't think mangoes are in season right now. I think the texture would be really nice in a mango sorbet since its flesh is naturally smooth and silky.
I'll admit I was a little lazy with this post. I didn't take that many photos while making the sorbet this time around. Its kind of a distraction while I'm making things in the kitchen. And I still couldn't get the exposure and white balance right on that last photo. It would be nice to have a macro lens. And a better monitor. And better props (shopping for bowls and spoons).
Here's what C had to say about the sorbet:
"i had been craving raspberry sorbet after having the delicious treat at a restaurant in vegas. this sorbet definitely lived up to the fresh and cool taste i had remembered. the first spoonful melted it in my mouth and i quickly devoured the rest of my serving. it was smooth but still had the slight icy texture of sorbet. the raspberry flavor did not disappoint, it was sweet with a kick of tart at the end. it was a quick and easy recipe with a delicious outcome, good enough to rival any restaurant in vegas."
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Raspberry Sorbet
improvised by icecreameyedoc
4 cups frozen raspberries (or fresh)
1 cup water
3/4 to 1 cup sugar
2 teaspoons fresh lemon juice
Directions:
1. Bring raspberries, water and sugar to a boil. Boil for 30 seconds to a minute then remove from heat. Allow to sit for 30 minutes to 1 hour.
2. Puree in a food processor or blender. Mix with lemon juice.
3. Chill in refrigerator until cool then freeze in ice cream maker.
