Let Them Eat Sorbet Part 2

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.

Ingredients:

• 2/3 cup water
• 2/3 cup sugar
• 1 pound frozen  unsweetened raspberries
• 2 tablespoons lemon juice

Prepare a simple syrup with the sugar and water:  Place the water and sugar in a saucepan over low heat, stirring to dissolve sugar, 3-5 minutes.  boil the mixture for 1 minute then remove from heat.  Pour the syrup into a heatproof container and refrigerate for 1 hour.

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.

Happy weekending!