New This Month

Raspberry Sorbet

  • Yield: Makes 1 quart

Source: Martha Stewart Living, July/August 1991


  • 1 pound fresh or frozen raspberries
  • 2 tablespoons freshly squeezed lemon juice
  • 9 tablespoons sugar
  • 3 tablespoons water
  • 1 tablespoon framboise
  • 1/4 cup light corn syrup


  1. Combine raspberries, lemon juice, and 6 tablespoons sugar in a nonreactive bowl; let sit for 2 hours to draw out the juices (4 hours for frozen berries). Stir occasionally.

  2. In a small saucepan over medium heat, boil the water and remaining 3 tablespoons sugar until sugar is dissolved. Let cool and add the framboise.

  3. Combine all ingredients except the corn syrup in a food processor and puree. Transfer to a bowl and add the syrup, stirring so it doesn't accumulate at the bottom. Chill, then pour into an ice-cream maker and freeze according to manufacturer's instructions.

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