Raspberry Sorbet

If you are looking for cold refreshing dessert that requires very few ingredients, look no further! Just about anyone with a surplus of berries and some time to kill can make this dessert. I do give you fair warning though: it's not a very hard dessert to make but it does require a good amount of time. Unless you have a magical raspberry bush that makes seedless berries, you're going to find that sifting out the seeds will be the most time consuming part of this dessert. But don't let that discourage you. It is well worth it! Of course, you can make this dessert with just about any kind of berry. It doesn't have to be raspberry. I was just lucky enough to come across a goldmine of raspberries tucked away in my parent's big freezer, raspberries that they so generously shared with me. I realize it's a little late in the season now for a cold dessert like sorbet considering that this Friday will be the first official day of fall. But perhaps you can make some tomorrow as a farewell tribute to summer.

 

Raspberry Sorbet

Ingredients:
2 cups sugar
2 cups water
4 cups raspberries, hulled and sliced
6 tablespoons lemon juice
1/2 cup honey

Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat.
Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3-5 minutes. Set aside to cool completely.

Place the raspberries and lemon juice in a food processor and puree. Press the raspberry puree through a strainer to remove the seeds. When the sugar syrup has cooled completely, combine with the raspberry puree. Add the honey and stir well.

Pour the mixture into a glass/ceramic pan and freeze. Stir every 30 minutes until sorbet hardens.