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Raspberry Sorbet

Prep time 25 mins
Freeze time 20 mins
Yield Makes 1 qt. (serving size: 1/2 cup)
Anne Walker and Sam Mogannam, the couple behind San Francisco's Bi-Rite Creamery and Bi-Rite Market, love to host ice-cream socials at their home in Sonoma. For this vibrant sorbet, they supplement farmers' market berries with those from bushes in their backyard--if their two young daughters haven't already stolen them.

Ingredients

  • 1 cup sugar
  • 6 cups (6 half-pts.) fresh raspberries
  • 2 teaspoons lemon juice
  • 1/8 teaspoon kosher salt

Nutrition Information

  • calories 146
  • caloriesfromfat 4 %
  • protein 1.1 g
  • fat 0.6 g
  • satfat 0.0 g
  • carbohydrate 36 g
  • fiber 6 g
  • sodium 26 mg
  • cholesterol 0.0 mg

How to Make It

  1. Make simple syrup: Combine sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring occasionally to dissolve sugar. Remove from heat and let cool completely.

  2. Purée raspberries with 1/4 cup water in a food processor or blender. Strain through a fine-mesh strainer into a large, clean bowl, pressing on the seeds with the back of a ladle to get all the usable raspberry purée. You should have about 3 1/2 cups.

  3. Add 3/4 cup simple syrup, the lemon juice, and salt. The mixture should be a bit too sweet; once it's frozen, it will lose some of its sweetness. Add more simple syrup if necessary.

  4. Freeze mixture in an ice cream maker according to the manufacturer's instructions. Eat right away or, for a firmer sorbet, freeze about 4 hours.