Raspberry Sorbet With Fresh Whipped Cream Recipes

RASPBERRY SORBET WITH FRESH WHIPPED CREAM

Raspberry Sorbet With Fresh Whipped Cream image

From Martha Stewart Living July 2010 Issue; I was so happy to find a recipe for sorbet that did not use an ice cream maker. It tasted to good!

Provided by jc834979

Categories Frozen Desserts

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup water
1/4 cup sugar, plus
1 tablespoon sugar
1 (12 ounce) bag frozen raspberries or 3 cups fresh raspberries, frozen
1/2 cup heavy cream

Steps:

Stir together water & 1/4 cup sugar until sugar dissolves. (I added more sugar than 1/4 cup b/c raspberries are very tart when frozen).
Pulse raspberries in a food processor until coarsely chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, freeze until firm, about 30 minutes.
Whisk cream & remaining tablespoon sugar until soft peaks form. (This portion of the recipe did not work for me. Maybe I needed more sugar than just a tablespoon, but I ended up using cool whip).
Scoop sorbet into 4 glasses, & top with whipped cream.

Nutrition Facts : Calories 251, Fat 11.1, SaturatedFat 6.9, Cholesterol 40.8, Sodium 12.4, Carbohydrate 38.8, Fiber 3.8, Sugar 34.2, Protein 1.2

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