Recipe Details

Summary

Name: Raspberry Sorbet

Category: Ice Cream

2 cups water

1 cup granulated sugar

1 (10 ounce) package frozen raspberries

1/3 cup lemon juice

Pinch of salt

1 to 2 tablespoons Kirsch

Combine water and sugar in saucepan. Stir over high heat to dissolve the sugar. Bring to a boil; reduce

heat and let boil for 5 minutes without stirring. Remove from heat and let cool at room temperature.

Strain juice from berries to make 2/3 cup; discard berries. Stir in lemon juice and salt. Pour into a

shallow 9−inch square metal pan. Place in freezer and freeze until firm throughout.

Remove from freezer. Break up with a wooden spoon; beat with mixer or in food processor until free of

lumps. Stir in Kirsch. Freeze until firm again.