It is officially hot here in Utah. And therefore I am officially miserable. I’m a native of the Northwest and even though I’ve been in Utah for almost a decade, I still struggle every summer when temperatures stay above 90 for weeks at a time.
The only thing that saved me last week was the big bowl of raspberry sorbet in the freezer. It was cold, it was delicious, and it was just what I needed.
I don’t know how I survived previous summers without an ice cream machine. Well, actually, I do know, it just involved frequent late night trips to the nearest fast food joint for a milkshake. The homemade stuff is so much better. And as much as I enjoy ice cream, this sorbet really hit the spot.I think I’m going to make some more.
If you’re wilting in the summer heat, freeze a batch of this raspberry sorbet. It’ll perk you right up.
Makes about 1 quart
2 cups sugar
2 cups water
2 quarts raspberries
1/4 cup fresh lime juice
1/2 cup corn syrup
Bring the sugar and water to a boil in a medium saucepan. Reduce the heat and stir until the sugar is dissolved completely. Remove from heat and allow to cool to room temperature.Meanwhile puree the raspberries and lime juice in a food processor or blender. Press the puree through a mesh strainer to remove the seeds. When the sugar syrup has cooled completely, stir it into the raspberry puree. Add the corn syrup and mix to combine.
Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions. Sorbets are particularly soft after freezing in the ice cream machine. Scoop into a bowl, cover, and place in freezer for 1-2 hours to firm up.