Raspberry Or Red Current Sorbet Recipes

RASPBERRY OR RED CURRENT SORBET

Steps:

• In food processor or blender place puree fruit and sugar. Add lemon juice and a few drops of rose water (optional).
• Whisk egg whites until stiff.
• Fold puree until egg whites.
• Turn into a plastic container and freeze.

LUSCIOUS RUBY-RED RASPBERRY SORBET

Steps:

• Place sugar and water into a medium saucepan and place over medium-high heat. Stir occasionally until sugar is dissolves. Bring mixture to a rolling boil. Continue to boil for 10-15 minutes or until a thin, syrup consistency is reached (syrup should coat the back of a spoon). Set aside to cool. Then pour into a separate container and refrigerate until completely chilled (about 2 hours).
• Place raspberries, simple syrup and lime juice in a 5-quart food processor. Using a chopping blade, puree until mixture is smooth and frothy.
• Using a fine wire mesh sieve, strain mixture to separate the seeds to reach a smoother consistency. Repeat if necessary.
• Place mixture into the freezer tub of your ice cream maker and follow the manufacturers instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
• With a rubber spatula, turn sorbet into a freezer container. Freeze for 3-5 hours or until desired texture is reached.

RED WINE-RASPBERRY SORBET

Steps:

• In a medium saucepan, bring the sugar, water, and red wine to a boil and let boil for 1 minute, stirring to dissolve the sugar. Remove from the heat and add the raspberries. Cover and let steep for 1 hour.
• To purée the berries and remove the seeds, using a rubber spatula, press the mixture through a mesh strainer set over a medium bowl or pass it through a food mill fitted with a fine disk into a medium bowl. Cover and refrigerate until thoroughly chilled.
• Freeze in an ice cream machine according to the manufacturer's instructions.
• Variation:
• For a lighter-tasting sorbet, use rosé in place of the red wine.

RED CURRANT AND RASPBERRY COULIS

Steps:

• Strip the red currants from their stalks using a fork. Place in a food processor or blender with the raspberries and sugar, puree until smooth.
• Press the mixture through a fine sieve into a bowl and discard seeds and pulp.
• Blend the cornstarch with the orange juice, then stir into the fruit puree. Transfer to a saucepan and bring to a boil, stirring constantly, and cook for 1-2 minutes, until smooth and thick.Set aside until cold.
• Spoon the sauce over each plate. Drip the cream from a teaspoon to make small dots evenly around the edge. Draw a toothpick through the dots to form heart shapes. Place the meringue or scoop the sorbet into the middle and decorate with flowers.

FRESH RASPBERRY SORBET

Steps:

• Combine berries with sugar and citrus juice, crushing them lightly with the back of a spoon.
• Let rest at least 30 minutes, or until the berries release their juice (If using frozen berries, allow to rest until thawed).
• Transfer berries and juice to a food processor and blend until smooth; strain puree, if desired, then chill until cold.
• Freeze puree in an ice cream maker according to manufacturer's directions.
• When frozen, transfer to a freezer container, press a piece of wax paper to top, and freeze until firm, at least 3 hours.

RASPBERRY SORBET

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.