Homemade Raspberry Sorbet is made from fresh raspberries. With the subtle flavors of lemon and red wine, it is a smooth, fruity frozen treat!
One of the biggest reasons I wanted the Cuisinart Ice Cream Maker is for homemade sorbets. When I saw raspberries on sale at the grocery store, I knew that Raspberry Sorbet was in order. My Ben & Jerry’s cookbook had a recipe that really intrigued me, particularly because it has red wine in it.
I had some trouble with this recipe, but I think I’ve worked out the kinks, and it should be perfect the next time I make it. My first problem was that the recipe says to gently stir the ingredients and then dump in the ice cream maker. It felt wrong not to mush up the raspberries or blend them in a food processor, but I went with it. Big mistake. The raspberries started to freeze and the sugary liquid stayed liquid. I tried smashing up the frozen raspberries, but by that time the ice cream machine was starting to thaw. I finally just ended up putting the mixture in the fridge, re-freezing the ice cream maker, processing the mixture in the food processor the next day, then putting it back in the ice cream maker. This worked very well!
Bob and I both loved the flavor of this sorbet! We thought the red wine added a great flavor, although it’s not a prominent wine taste, which is a good thing in my opinion. If you don’t like wine, I’m sure you could add either grape juice or water in its place. Our only complaint was the raspberry seeds – they were so annoying! Next time I will strain them out before freezing. Then the sorbet will be excellent!
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- 12 ounces fresh raspberries
- 1 1/2 cups sugar
- juice of 1/2 lemon
- 1/4 cup dry red wine
- 1/4 cup light corn syrup
- 1 cup cold water
- Combine the raspberries, sugar, and lemon juice in a mixing bowl. Refrigerate covered at least 1 hour.
- When ready to freeze, add the red wine, corn syrup, and water, and stir gently until blended.
- Transfer the mixture to a food processor or blender and process until smooth.
- Place a strainer over a large bowl. Add the raspberry mixture to the strainer and whisk vigorously to push through everything but the raspberry seeds.
- Add the mixture to an ice cream maker and freeze following the manufacturer's instructions.
- Transfer the frozen sorbet to an airtight container and freeze until ready to enjoy. I preferred the texture of the sorbet after it had been frozen at least overnight.