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Raspberry Sorbet with Fresh Whipped Cream

Using frozen raspberries makes this vibrant sorbet a snap to prepare. (No ice cream maker necessary!)

  • servings: 4
Photography: Tara Donne

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Ingredients

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

Directions

  1. Step 1

    Stir together water and 1/4 cup sugar until sugar dissolves.

  2. Step 2

    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, and freeze until firm, about 30 minutes.

  3. Step 3

    Whisk cream and remaining tablespoon sugar until soft peaks form.

  4. Step 4

    Scoop sorbet into 4 glasses, and top with whipped cream.

Source
Martha Stewart Living, July 2010

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Reviews (2)

  • jawasano 14 Aug, 2010

    This is an awesome recipe. It comes together so simply, yet has such a vibrant taste. I've made this a bunch of times already. Most recently, I added semisweet chocolate chunks, which turned out great.

  • Seattlesue 21 Jul, 2010

    A friend brought this sorbet to a dinner party and I made it myself this morning before work. It is amazing. The color alone is enough to make it a keeper. The whipped cream is nice but not really necessary. How many desserts only have a quarter cup sugar and have flavors that explode in your mouth?
    I will definitely make it again (and again) but will try to use a submersion blender or food processor. I think the conventional blender is one of the most useless tools in the kitchen.