Make this classic raspberry sorbet for a delicious and refreshing summer treat

Martha Stewart Living, July/August 1991, Martha Stewart Living, July/August 1991

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Recipe Summary

Yield:
Makes 1 quart
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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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