Raspberry Sorbet

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The main difference between Sorbet and Sherbet is that sorbet has no dairy. Sherbet (not “sherbert” as it is often mispronounced) incorporates a small amount of dairy, such as milk, cream, or buttermilk, which give scoops a richer, creamier consistency. It is believed that sorbets originated in ancient Persia with the first recipe in French for flavored ices appearing in 1674. While many people enjoy a bowl of sorbet as a dessert, it is widely used as a palate cleanser between food courses. And that is how I served it at a recent dinner party.

First a word about counter-top ice cream makers. Back in the day, we would often make ice cream with one of those old crank buckets using ice and salt and me sitting on top cranking. The ice cream was never really that good and no fun for me. Fast forward 50 years and counter-top ice cream makers arrive that produce a high-quality product in almost no time. During the summer, I use mine almost every week. It makes ice cream and sorbet, and I highly recommend one.

To make Raspberry Sorbet, add 2 cups of water and 1 ½ cups of sugar to a sauce pan and cook over medium heat until the sugar is completely dissolved. Then add a pinch of salt and 4 cups of frozen raspberries that have been thawed. I find the easiest and quickest way to thaw frozen fruit is to spread it out on a ¼ sheet pan. Using an immersion blender or a counter-top blend, blend the mixture until smooth. Strain the mixture through a fine mesh sieve into a bowl (I used a 4-cup measuring cup) using a rubber spatula to help pass the puree through the sieve. Discard the pulp, cover the puree and pop into the refrigerator for several hours or overnight. Then add the mixture to your ice cream maker and process per its instructions. Dish into an air-tight container and pop into the freezer until ready to serve.

My dinner guests loved this palate cleanser, and it was so easy to make. I hope you will try it!