Ingredients
1 cup plus 3 tablespoons sugar
6-ounce package fresh raspberries
3 or 4 blood oranges
Preparation
In a small saucepan, combine 1 cup of sugar with 3/4 cup water. Bring to a boil, and stir until sugar is dissolved. Transfer the simple syrup to a bowl, cover, and refrigerate until chilled, about 1 hour.
In a small bowl, mash raspberries with the 3 tablespoons of sugar. Cover and set aside for 1 hour.
Juice the blood oranges, and measure out 1/2 cup of juice. Cover and refrigerate.
Scrape the raspberries and their juices into bowl of food processor, add 1 cup of water, and process until smooth.
Strain puree through fine-mesh sieve set over a large bowl. Discard the seeds.
Stir the simple syrup and blood orange juice into the raspberry puree.
Freeze mixture in ice cream maker according to manufacturer's directions.
Transfer sorbet to an airtight container, press plastic wrap against the surface, cover, and freeze until firm, about 2 hours.
The sorbet will keep for up to 5 days.
1 cup plus 3 tablespoons sugar
6-ounce package fresh raspberries
3 or 4 blood oranges
Preparation
In a small saucepan, combine 1 cup of sugar with 3/4 cup water. Bring to a boil, and stir until sugar is dissolved. Transfer the simple syrup to a bowl, cover, and refrigerate until chilled, about 1 hour.
In a small bowl, mash raspberries with the 3 tablespoons of sugar. Cover and set aside for 1 hour.
Juice the blood oranges, and measure out 1/2 cup of juice. Cover and refrigerate.
Scrape the raspberries and their juices into bowl of food processor, add 1 cup of water, and process until smooth.
Strain puree through fine-mesh sieve set over a large bowl. Discard the seeds.
Stir the simple syrup and blood orange juice into the raspberry puree.
Freeze mixture in ice cream maker according to manufacturer's directions.
Transfer sorbet to an airtight container, press plastic wrap against the surface, cover, and freeze until firm, about 2 hours.
The sorbet will keep for up to 5 days.
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