BLACK RASPBERRY SORBET
An easy summer treat! We love making this from the black raspberries that grow in our backyard. For garnish, we use mint and pansies grown from seed. You can buy edible flowers from the grocery store, or grow your own, but don't use plants from nurseries that have been treated with pesticides.
Provided by anglophile612
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 6h20m
Yield 6
Number Of Ingredients 6
Steps:
- Combine water, sugar, and creme de cassis in a medium bowl. Stir until sugar granules are completely dissolved, 2 to 3 minutes.
- Combine berries and lemon juice in a blender; process to a smooth puree.
- Set a fine mesh strainer over a medium bowl. Pour small batches of the berry puree into the strainer, stirring vigorously to force the liquid into the bowl. Discard the seeds once most of the liquid has been removed.
- Stir the berry puree into the sugar mixture until well combined. Cover with plastic wrap and freeze for about 4 hours.
- Beat egg whites in a glass, metal, or ceramic bowl until until stiff peaks form. Remove the puree from the freezer and whisk until slushy. Fold egg whites into the puree until just blended. Cover and freeze until solid, about 2 hours.
Nutrition Facts : Calories 142 calories, Carbohydrate 31.4 g, Fat 1.2 g, Protein 2.5 g, Sodium 20.2 mg, Sugar 18.1 g
RASPBERRY SORBET
A classic raspberry sorbet is just the thing to enjoy on a warm summer day. Make two batches of this recipe if needed for double the dessert.Get the recipe for Vanilla Ice Cream.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 1 quart
Number Of Ingredients 3
Steps:
- Bring sugar and 1 cup water to a boil in a large saucepan. Cook, stirring occasionally, until sugar dissolves. Let syrup cool.
- Pulse raspberries and remaining 3/4 cup plus 4 teaspoons water in a food processor until smooth. Strain through a fine sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula, gently press down on the mixture to extract as much liquid as possible; discard solids.
- Transfer raspberry puree to a deep bowl or airtight container. Add syrup, and stir until well combined. Refrigerate for at least 1 hour.
- Pour mixture into an ice cream maker, and freeze according to manufacturers' instructions. Transfer sorbet to a large airtight container, and freeze for at least 2 hours.
BLACKBERRY SORBET
Provided by Barbara Kafka
Categories quick, ice creams and sorbets, dessert, side dish
Time 18m
Yield 10 servings
Number Of Ingredients 5
Steps:
- Stir sugar and water together in a 2 1/2-quart souffle dish. Cook, uncovered, at 100 percent in a high-power oven for 3 minutes. Stir thoroughly, being sure there are no grains on the bottom of the dish. Cover with a lid or microwave plastic wrap. Cook for 6 minutes. Prick plastic, if used, to release steam.
- Remove from oven and uncover. Let cool. Refrigerate until cold, several hours or overnight.
- Pass blackberries through a food mill fitted with the fine disk. Whisk in lemon juice, black currant syrup and sugar syrup. Refrigerate until cold.
- Place in an ice-cream machine and freeze according to manufacturer's instructions.
Nutrition Facts : @context http, Calories 191, UnsaturatedFat 0 grams, Carbohydrate 48 grams, Fat 0 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 45 grams
STRAWBERRY, BLACKBERRY, AND PEACH SORBET
A mixture of blackberries, strawberries, and peaches. This sorbet is deliciously refreshing during the summer.
Provided by BakingQueen
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 6h20m
Yield 6
Number Of Ingredients 6
Steps:
- Bring water to a boil in a small saucepan; remove from heat and add sugar. Stir until completely dissolved. Pour syrup mixture into a heat-proof container, cover halfway with plastic wrap, and place in the refrigerator until completely chilled, 45 to 60 minutes.
- Put blackberries, strawberries, and peach slices into a blender and blend until pureed. Add the fruit puree to the chilled sugar syrup and strain the mixture to remove the seeds. Stir in lemon juice. Cover and refrigerate until the mixture is chilled, about 1 hour.
- Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Nutrition Facts : Calories 180 calories, Carbohydrate 46 g, Fat 0.2 g, Fiber 1.7 g, Protein 0.5 g, Sodium 1.8 mg, Sugar 44 g
RASPBERRY SORBET
Make your own raspberry sorbet with just three ingredients. Perfect for hot summer days, or pairing with chocolate puds - and it's vegan too
Provided by Esther Clark
Categories Dessert, Treat
Time 25m
Yield Serves 8-10
Number Of Ingredients 3
Steps:
- Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
- Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
- Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
- Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.
Nutrition Facts : Calories 96 calories, Fat 0.1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
RASPBERRY SORBET
Provided by Molly O'Neill
Categories ice creams and sorbets, project, dessert
Time 15m
Yield Six servings
Number Of Ingredients 4
Steps:
- Combine the sugar and water in a small saucepan over medium heat. Simmer for 5 minutes and set aside to cool.
- Place the raspberries, sugar syrup and lemon juice in a blender and puree until smooth. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.
Nutrition Facts : @context http, Calories 341, UnsaturatedFat 1 gram, Carbohydrate 86 grams, Fat 1 gram, Fiber 10 grams, Protein 2 grams, SaturatedFat 0 grams, Sodium 4 milligrams, Sugar 74 grams
BLACKBERRY AND RASPBERRY SORBET
Make and share this Blackberry and Raspberry Sorbet recipe from Food.com.
Provided by evelynathens
Categories Frozen Desserts
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Place blackberries, raspberries and half the water into large pan; bring to boil, reduce heat; simmer gently for 3 minutes, or until pulpy; strain through some cheesecloth; return strained mixture to pan; add remaining water.
- Add the sugar and lemon juice and stir over low heat until the sugar dissolves; remove from heat and allow to cool.
- Pour mixture into freezer trays and freeze until sorbet is a slushy consistency.
- Using electric mixer, beat egg whites until stiff peaks form; using a metal spoon, fold egg whites into berry mixture; freeze, stirring occasionally to ensure egg whites are evenly distributed.
- May be served in scoops or scraped; garnish with finely shredded fresh mint leaves and lemon zest.
Nutrition Facts : Calories 212.3, Fat 0.7, Sodium 16.3, Carbohydrate 51.8, Fiber 7.7, Sugar 44.2, Protein 2.8
BLACKBERRY AND LEMON SWIRL SORBET
Lemon and blackberry are great complementary flavors.
Provided by Food Network
Categories dessert
Time 41m
Yield 8 servings
Number Of Ingredients 4
Steps:
- In a saucepan, bring 1 cup sugar and 2 cups water to a boil. Let cool slightly then measure out 2 cups. Combine the 2 cups with the lemon juice and chill.
- Meanwhile in a saucepan, place the blackberries with 1 tablespoon of water and 3 tablespoons of sugar. Bring to a boil then turn the heat down to a simmer, stirring often to reduce to a thick puree. Strain, if desired and chill the puree.
- Spin the chilled sorbet mixture in your ice cream maker then place in a frozen bowl. Fold in the chilled blackberry puree lightly to swirl it. Freeze until ready to enjoy.
REALLY RASPBERRY SORBET COCKTAIL
Steps:
- Put all the ingredients in a blender and blend until smooth. Pour into cocktail glasses and serve.
RASPBERRY SORBET FOR TWO
You won't believe that you made this refreshing, fruity sorbet yourself! This healthy freezer fare will satisfy even your sweetest tooth.
Provided by Taste of Home
Categories Desserts
Time 5m
Yield 2 servings.
Number Of Ingredients 3
Steps:
- In a food processor, combine all ingredients; cover and process until smooth. Pour into 2 dessert dishes. Cover and freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 1-1/2 hours longer or until firm. Remove from the freezer 15 minutes before serving. If desired, garnish with raspberries.
Nutrition Facts : Calories 216 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 55g carbohydrate (46g sugars, Fiber 5g fiber), Protein 1g protein.
BLACKBERRY SORBET
Categories Blender Ice Cream Machine Dessert Frozen Dessert Blackberry Summer Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Stir sugar and 1 cup water in small saucepan. Bring to boil over high heat, stirring until sugar dissolves. Boil 1 minute. Transfer syrup to large bowl. Chill until syrup is cold, about 3 hours.
- Working in batches, puree blackberries with juices and cold syrup in blender until smooth. Strain into another large bowl; discard seeds. Stir in lemon juice.
- Process berry mixture in ice cream maker according to manufacturer's instructions. Transfer sorbet to container; cover and freeze until firm, about 6 hours. (Can be made 1 week ahead. Keep frozen.)
- Using large spoon, scoop out flesh from watermelon, leaving rind intact and forming bowl (reserve melon for another use or serve alongside sorbet, if desired). Drain excess juice from watermelon bowl. Cover and chill watermelon bowl until cold.
- Scoop sorbet into watermelon bowl. Garnish with fresh blackberries.
BLACKBERRY SORBET
Make and share this Blackberry Sorbet recipe from Food.com.
Provided by ratherbeswimmin
Categories Frozen Desserts
Time 2h
Yield 3 cups
Number Of Ingredients 6
Steps:
- In a small saucepan, combine the water, corn syrup, and sugar; place pan over medium heat and stir until the sugar dissolves.
- Increas the heat and boil without stirring for 1 minute.
- Turn off the heat and let the mixture cool completely.
- Place the sugar syrup, blackberries, lime juice, and liqueur in a blender; process until smooth.
- If desired, pour the puree through a strainer to remove the seeds.
- Cover and refrigerate until cold.
- Stir the chilled berry puree, then freeze in batches (if necessary) in your ice cream maker following the manufacturer's instructions.
- When finished, the sorbet will be soft but ready to eat.
- For firmer sorbet, transfer mixture to a freezer container; freeze several hours.
Nutrition Facts : Calories 200.2, Fat 0.7, Sodium 2.9, Carbohydrate 50.5, Fiber 7.7, Sugar 30.6, Protein 2
RASPBERRY LEMONADE SORBET RECIPE BY TASTY
Here's what you need: raspberry, lemon juice, water, sugar, raspberry
Provided by Claire Nolan
Categories Desserts
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine water, sugar, and raspberries in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
- Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
- In a blender, combine simple syrup, the remaining raspberries, and lemon juice. Blend until well-combined.
- Pour into an 8×8 inch (20x20 cm) baking dish and freeze for at least 12 hours.
- Take out of the freezer and let sit for 5-10 minutes before scooping then serve.
- Enjoy!
Nutrition Facts : Calories 126 calories, Carbohydrate 31 grams, Fat 0 grams, Fiber 4 grams, Protein 0 grams, Sugar 26 grams
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