Fresh and frozen for summer.
Last weekend I knew I was going to the farmer’s market and I knew I wanted to get more fresh berries. As berry season starts winding down here around Chicago, I’m still trying to squeeze out every last bit I can. I wasn’t exactly sure what I wanted to do with the berries, I knew I just wanted to get them while they are still around.
Then I remembered I have an ice cream maker. It’s actually a great ice cream maker – and probably the most under-utilized appliance we own. So I figured this is a great time to make some sorbet. Fresh, frozen sorbet is sooo very good this time of year. You don’t need a lot of ingredients either!
I’ll admit I initially had strawberries in mind to make this sorbet. But, as fortune would have it, there were no strawberries at the market I went to. But there was a bunch of delicious looking raspberries – so, raspberries it was going to be!
The recipe I used is actually fantastic in its simplicity. One thing I used that wasn’t in the recipe was a couple spoonfuls of cherry brandy, or kirsch. I also read where adding lemon juice is necessary as it really does enhance the flavor. The result was a sweet and bright flavor, tangy from the fresh fruit and super rich. It also called for straining the seeds out – I didn’t do that good of a job with this part, but it didn’t lessen my enjoyment either. I tried using some cheesecloth I had on hand to strain the processed berries – that quickly degenerated into a bright red, sopping mess.
So, most of the seeds stayed in with this batch. I guess there are worse things to worry about. Enjoy!
- 1 cup granulated sugar
- 1 cup water
- 1 tsp fresh squeezed lemon juice
- About 6 cups fresh (or frozen) raspberries
- Heat the sugar and water in a small saucepan over medium-high heat, stirring until the sugar has dissolved. Remove from heat and add the lemon juice and brandy, if using. Let cool as much as possible.
- Place the freshly washed raspberries in the bowl of a food processor fitted with a blade attachment and process until smooth. Add berries in batches, if needed.
- Strain the processed berries with a fine mesh strainer to remove as many seeds as possible. For the love of god, don’t try to use cheese cloth unless you like cleaning up big messes.
- Whisk the berries into the sugar syrup. Cool in the fridge until chilled.
- Make the ice cream according to your ice cream maker’s directions. You can transfer the sorbet to another container and freeze longer if you like it firmer.