GUEST POST: Lori´s Raspberry & Blueberry Sorbet

June 27, 2010 § 1 Comment

After Regina left for Guatemala, the meals around here degenerated quickly.  I scoured the refrigerator for every last morsel of her leftovers.   After two days, I finally accepted the fact that we would have to fend for ourselves.  Why not start with dessert?  Temperatures are supposed to hit 109 degrees today — time for something cold.  We love fresh raspberries and blueberries this time of year so I adapted a Raspberry Sorbet recipe form Paula Deen (FoodNetwork) to come up with the following:
Serves 4 – 6
1 cup sugar
1 cup water
3 cups fresh raspberries
1 cup fresh or frozen blueberries
1/8 cup fresh lime juice
1/4 cup corn syrup
1.  Bring water and sugar to a boil in a small saucepan over medium heat.  Reduce heat, allow to simmer without stirring, until sugar dissolves (approx 3 minutes).  Set aside to cool completely. (I placed the pan in a bowl of ice water to cool faster.)
2.  Puree berries with lime juice in food processor. (You can press puree through a strainer if you don’t like the seeds.  We like the seeds, so I skipped this step.)  Add cooled sugar syrup and corn syrup. Whiz a few seconds to stir.
3.  Pour the mixture into an ice cream maker and proceed with the manufacturer’s directions.  If you prefer the sorbet soft, eat right away.  Otherwise, place in freezer to firm up.

Diet Notes: Gluten-free, vegan, nut-free


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