Raspotle Sorbet Recipes
RASPOTLE SORBET
Chipotle peppers' deep smoky warmth is the perfect complement to red raspberries' sweet fruitiness. This simple-to-make sorbet is a perfect ending to a BBQ on those warm summer days.
Provided by bdweld
Categories Raspberry Desserts
Time 6h30m
Yield 10
Number Of Ingredients 5
Steps:
- Combine water and sugar in a medium saucepan over medium-low heat. Cook until sugar dissolves into a syrup, about 5 minutes.
- Add raspberries, chipotle peppers, and salt to the syrup. Blend mixture with an immersion blender until smooth.
- Strain 1/2 of the mixture through a fine-mesh strainer to remove the seeds. Use a spatula to aid in passing the puree through the strainer. Discard seeds and repeat with the remaining mixture. Cover and refrigerate for 2 to 3 hours or overnight.
- Pour the mixture into the frozen bowl of an ice cream maker and freeze according to manufacturer's instructions, 15 to 20 minutes. Transfer the sorbet to an airtight container and freeze until firm, 4 hours to overnight. Remove from the freezer about 15 minutes before serving.
Nutrition Facts : Calories 139.4 calories, Carbohydrate 35 g, Fat 0.1 g, Fiber 1.4 g, Protein 0.6 g, Sodium 30.3 mg, Sugar 32.5 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.
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