vrijdag 22 november 2013

Best Raspberry Sorbet Recipe - Made Without an Ice-Cream Maker

Additive-Free Raspberry Sorbet
Make this refreshing raspberry sorbet easily with basic kitchen utensils. No ice-cream maker is required. It can be served on it's own, or as an accompaniment to a selection of fruity desserts. It does not contain any artificial colourings or flavourings.

Cook Time
Prep time: 6 hours 20 min Cook time: 5 min Ready in: 6 hours 25 min
Yields: 10 servings of raspberry sorbet

•4 (6 ounce) containers fresh raspberries
•1/2 cup honey
•4 cups water, divided
•1/2 cup light corn syrup
•3/4 cup white sugar

1.Set the raspberries in a food processor bowl and puree them until smooth, then whisk them together with the honey in a separate large bowl.
2.Place 3 cups of the water plus sugar and corn syrup in a large saucepan and stir them together until they've combined, then bring the blend to the boil over a high heat.
3.Allow the mixture to boil without stirring until the sugar has dissolved, which should take roughly 2 minutes.
4.Pour the sugar water into the raspberry puree you prepared in step 1 and stir them together well.
5.Set the bowl of raspberry puree in a very large bowl of water and ice and whisk it until it cools, then pour it into a baking dish (9 inches x 13 inches).
6.Cover the dish of raspberry puree and place it in the freezer until it solidifies, which should take approximately 6 - 8 hours.
7.Transfer the sorbet to a food processor and process it until it becomes silky-smooth.

Notes & Tips
-In step 1, pass the raspberry puree through a fine sieve to remove any seeds if you want an extra-smooth sorbet.

-You can substitute the raspberries with any other berries. Strawberries in particular work well with this recipe.

-If you need this sorbet in a hurry and don't have enough time to properly freeze it, put it in the freezer for 1 hour, then transfer it to an ice-cream machine.

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