Yesterday I opened my refrigerator and saw the 4 packages of Driscoll Raspberries that I had purchased. They looked so incredibly delicious at the store that I couldn't just purchase one pack. I knew I needed to use them up quickly otherwise they'd go bad. So I decided I'd make some Raspberry Sorbet. I knew it would be the perfect use for them considering the holiday is tomorrow and it would be a nice light dessert to go with my BBQ menu.
So I gathered up the ingredients along with my Cuisinart Ice Cream Machine
, Mini-Prep Food Processor and Microplane 
. All the greatest tools for what I needed to do. In fact, I love that Mini-Prep Processor. Rather than taking out my large Food Processor this is light, efficient and makes for a quick clean-up. So long as I'm not processing a huge amount, this size works great.
Raspberry Sorbet
serves 4
Ingredients:
3/4 cup sugar (I used ultrafine sugar)
1/2 cup water
3 1/2 cups fresh raspberries
1 egg white
juice of 1/2 a lime
zest of a lime
1 tsp. Framboise (raspberry liquor)
Rinse berries in a colander.
In a medium saucepan, combine the sugar and water over medium heat, stirring, until the sugar dissolves. By using the ultrafine sugar it dissolves much quicker but the regular sugar is fine as well. Once dissolved set aside to cool.
In a blender or food processor, puree 3 1/2 cups raspberries until smooth. Strain in a fine-meshed sieve to remove the seeds. (This takes just a few minutes but the results left in the container below your strainer are a nice smooth, seedless pool of raspberry sauce.
Add the lime zest, lime juice and Framboise and stir to blend. Refrigerate for at least 2 hours or until chilled.
Transfer the mixture to your ice cream maker and freeze according to the manufacturer's instructions until partially frozen. Add the egg white and continue to freeze until firm.
At this point it will be like soft-serve (as shown below) and can be eaten. Or place in the freezer to get to ice cream consistency as shown in the photo at the top of the page.
Note: Adding the Framboise insures that the sorbet won't freeze to rock solid,
plus adding that extra bit of raspberry flavor.
Adding the egg whites helps to emulsify the mixture and gives it a smooth,
creamy texture.
The results of this recipe are so delicious you owe yourself to try it. It couldn't be any simpler.
