This Fat-Free Raspberry Sorbet Recipe makes an amazing light sorbet using 2 pounds frozen raspberries.
If you do not have an ice cream maker you can still make this delicious frozen raspberry dessert! Just follow the simple instructions below.
1 cup granulated sugar
2/3 cup water
2 tbsps. light corn syrup
2 pounds frozen, unsweetened raspberries, thawed
In a pan, combine the water, sugar, and corn syrup, and heat on "low".
Cook, stirring until the sugar is dissolved, about 4 minutes.
Increase the heat to "high" and bring to a boil.
Remove from heat and set aside.
In a food processor or a blender, process the thawed raspberries, with the juice, until smooth.
Strain the berry puree through a coarse mesh strainer to remove the seeds, or put the puree through a food mill to remove the seeds.
Discard the pulp.
Combine the berry puree and the cooled syrup in the blender and process until smooth.
Pour into a bowl, and chill thoroughly.
Transfer the berry mixture to an ice cream maker and follow the manufacturer's instructions for making sorbet.
NOTE - If you do not have an ice cream maker, place the mixture in the freezer, and remove every 1/2 hour and stir with a fork or electric mixer till sorbet is firm frozen. (this should take about 2 to 4 hours).
Yields 4 - 5 cups.
I very happy with my purchase of an Ice Cream Maker Machine.
I never knew making your own ice creams and sorbets was so simple ... almost like using a blender!
The model I have is the Cuisinart, first one below, available online from *Amazon.com.
Click on the images below for more product information and customer reviews.