Several people have requested the recipe for the raspberry sorbet so here it is.
One word of advice: Plan better than I did. The day that I made this, I had visions of enjoying a bowl of sorbet after supper as the boys enjoyed ice cream. I did not fully read the recipe before hand and did not start preparing the sorbet until 3 in the afternoon, thus explaining why I had a little with breakfast the next morning. Although I do have to confess, I had a bowl at 10 at night because I just couldn't wait until the following day. It was good.
- 2/3 cup water
- 2/3 cup sugar
- 1 pound frozen unsweetened raspberries
- 2 tablespoons lemon juice
Place the raspberries and cooled syrup in a saucepan, bring to a boil and then simmer for 2-3 minutes. cool for few minutes then transfer to blender or food processor and process until pureed. Using a fine mesh strainer, strain the mixture to remove the seeds. Add lemon juice, stir, cover and place in freezer.
When sorbet is completely frozen (3-4 hours), remove from freezer and let stand at room temperature until partially thawed. Transfer to food processor and process to break up ice crystals. (This is the point where I enjoyed a big bowl of creamy, soft sorbet.) Place sorbet back into pan and refreeze for at least 3 hours and up to several days.
This recipe is found in The Joy of Vegan Baking by Colleen Patrick-Goudreau.
I finished the last of my batch a couple of nights ago and will soon be making another batch.