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.
- 2 cups granulated sugar
- 2 cups water
- 4 cups raspberries
- ½ cup light 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.