Homemade raspberry sorbet: a recipe 

After a very serious raspberry picking excursion the question begs, what do do with 15 pounds of raspberrie?. Here is just one delicious answer.  

 You will need raspberries fresh or frozen, as long as they are very juicy, lemon juice, sugar or simple syrup. 

  This isn’t a traditional recipie just a description of a method that will need to be adapted to make delicious sorbet. Our raspberries were squished on the way back so we put all the squished ones in a big bowl and let them sit covered in the fridge for two days. This was mostly done because we hadn’t yet decided what we were going to do with them but it also allowed the raspberries to produce a lot of juice and get squishy.  Then I crushed them roughly with the back of a spoon leaving chunks because I like chunks, but make it as smooth as you would like even pushing it through a sive or blending. I sweetened them with fine sugar, simple syrup and the juice of half a lemon to taste.  Mine was very tangy with a sweet side to it. Next cool and put in and ice cream maker and churn it into a cold smooth mix. I’ve heard that if you don’t have an ice cream maker you can just put the base in the freezer and mix every 15 to 30 minutes, however I have not tried this method yet. This mix would even be delicious on top of pancakes or in drinks.

I hope you enjoy this easy desert, it truly allows the fruits to shine,

Veronika Ingrid 

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