Raspberry Pear Sorbet is fun to make without an Ice Cream Maker Machine, and yummy too!
This sorbet recipe makes about 6 - 1/2 cup servings of homemade raspberry sorbet!
1 cup water
1/2 cup granulated sugar
1 pint fresh red or black/wild raspberries or a combination
1 medium pear, peeled, cored and chopped
1/3 cup lime juice
1/8 tsp. salt
fresh raspberries, for garnishing, optional
In a small pan, make simple syrup - combine the water and the sugar, and bring to a boil, stirring to dissolve the sugar.
When the mixture has reached boiling, reduce heat, and allow to simmer, uncovered for 3 minutes.
Remove from heat and place in the refrigerator to cool.
Meanwhile, in a blender or a food processor, combine the raspberries, pear pieces, lime juice and the salt.
Cover and process for about 30 seconds or until the mixture is smooth.
Strain the mixture through a fine-mesh sieve to remove the raspberry seeds, and discard the seeds.
Stir in the simple syrup mixture.
Spread the mixture into an 8" square baking pan.
Cover, and freeze for 4 hours or until solid.
Remove from freezer break up the mixture with a fork and return to the food processor or the blender.
Cover and process for 30 seconds or until smooth.
Transfer to a 1 quart freezer-safe container, cover and freeze for about 6 - 8 hours or until solid.
Allow sorbet to stand at room temperature for about 5 minutes before scooping to serve.
Garnish with fresh raspberries if desired.
Makes about 6 cups of delicious Pear and Raspberry Sorbet.
There's nothing quite like Homemade Sorbets!