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Raspberry Sorbet

This recipe goes with the Baked Alaska Bombe.

  • Prep:
  • Total Time:
  • Yield: Makes 1 pint, enough for a 7-cup bombe mold
Raspberry Sorbet

Source: Martha Stewart Living, August 2012


  • 8 cups raspberries (2 pounds)
  • 1 cup sugar


  1. Combine raspberries and sugar in a saucepan. Bring to a boil, stirring to break up fruit. Reduce to a simmer, and cook 5 minutes. Remove from heat, and working in batches, puree mixture in a blender. Pour through a fine sieve into a bowl (you should have 1 cup). Refrigerate until cold, about 30 minutes.

  2. Reserve 2 tablespoons for coulis. Freeze remaining mixture in an ice cream maker according to manufacturer's directions, then transfer directly to bombe mold.

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