Raspberry SorbetLaura at Eat, Drink, Live is hosting a roundup as a part of Hey Hey Donna Day. This month is summery sorbet. I have not been a part of this event... but have enjoyed following everyone else's posts.
My friend Jerry has been making me drool over his ice creams from David Lebovitz and his rave cookbook The Perfect Scoop. As I was sitting out melting in the muggy heat I decided that it was high time for me to give sorbet a try. I don't have an ice cream machine~ that is, if you don't count the old crank model in the garage~ but I've heard you can make a smooth sorbet without one.
As usual, I'm up for a challenge.
Raspberry Lime Sorbet3 cups frozen raspberries1/3 cup sugar2T Rose's lime juice1 cup water
In a blender, combine all ingredients and blend until smooth. Pour into a glass 9x9 baking dish. Cover with plastic wrap and place in the freezer. After 30 minutes, remove and stir well, breaking up any clumps. Cover and re-freeze, stirring every 30 minutes or so. The more often the sorbet is stirred, the smoother it becomes. Freeze solid before serving.
Honestly, this sorbet was smooth and tangy. Wonderful on a hot afternoon! Most importantly~ it couldn't have been any easier!
Y'all give it a try!Sandi