Raspberry Sorbet With Fresh Whipped Cream Recipes

RASPBERRY SORBET

Steps:

• Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
• Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
• Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
• Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.

RASPBERRY SORBET WITH FRESH WHIPPED CREAM

Steps:

• Stir together water & 1/4 cup sugar until sugar dissolves. (I added more sugar than 1/4 cup b/c raspberries are very tart when frozen).
• Pulse raspberries in a food processor until coarsely chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, freeze until firm, about 30 minutes.
• Whisk cream & remaining tablespoon sugar until soft peaks form. (This portion of the recipe did not work for me. Maybe I needed more sugar than just a tablespoon, but I ended up using cool whip).
• Scoop sorbet into 4 glasses, & top with whipped cream.

RASPBERRY SORBET

Steps:

• Bring sugar and 1 cup water to a boil in a large saucepan. Cook, stirring occasionally, until sugar dissolves. Let syrup cool.
• Pulse raspberries and remaining 3/4 cup plus 4 teaspoons water in a food processor until smooth. Strain through a fine sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula, gently press down on the mixture to extract as much liquid as possible; discard solids.
• Transfer raspberry puree to a deep bowl or airtight container. Add syrup, and stir until well combined. Refrigerate for at least 1 hour.
• Pour mixture into an ice cream maker, and freeze according to manufacturers' instructions. Transfer sorbet to a large airtight container, and freeze for at least 2 hours.

RASPBERRY SORBET OR GRANITA

Steps:

• Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
• Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, about 2 minutes; do not stir. Stir the sugar water and the remaining 1 cup of water into the raspberry puree.
• Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9x13 baking dish, and cover; freeze until solid, 6 to 8 hours.
• To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.

RASPBERRY WHIPPED CREAM

Steps:

• Place raspberries in the bowl of a food processor; process until smooth. Pass through a fine strainer; discard seeds. Sweeten with sugar, if desired.
• Combine cream, 1 tablespoon sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree to form swirls.