Sunday, September 7, 2014

Raspberry Mint Sorbet

Ice cream attachment for my KitchenAid + raspberry picking = this recipe is perfect.
I did not strain out the seeds, which added a nice texture to the sorbet.
yield: ~1 quart

1C water
1C sugar
¼C mint leaves (I used chocolate-mint leaves)
3C fresh raspberries
¼C lemon juice

  1. Freeze bowl of ice cream maker for at least 24 hours.
  2. In a medium saucepan over medium heat, warm the water, sugar, and mint.
  3. Whisk occasionally, until the sugar is dissolved; remove from heat before the mixture starts to boil.
  4. Cover the pan and allow the mixture to steep at room temperature for ~30 minutes.
  5. Place the mixture in the refrigerator.
  6. In a blender or food processor, puree the raspberries and lemon juice until smooth.
  7. Transfer to a small bowl and refrigerate for 30 minutes.
  8. Strain the mint leaves from the mint syrup mixture.
  9. Whisk the raspberry puree into the mint syrup bowl.
  10. Pour the mixture into the ice cream make and freeze according to the manufacturer's instruction.
  11. Enjoy!

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