If you love the idea of sorbet but find lemon too tart and cantaloupe not tart enough, we think you might find raspberry sorbet to be the perfect balance of the two. Besides its beautiful deep red color, it will offer just enough pucker to liven your palate but not so much that you might want to scrunch up your face. And if you’re anything like me, you’ll find the combination of Chocolate Ice Cream and this sorbet incredible. It tastes like a super-decadent Creamsicle.
MAKES ABOUT 1 QUART
4 cups packed and mashed raspberries (from about 6 pints)
2 cups Concentrated Simple Syrup
1. In a blender, puree the raspberries until smooth. Strain the puree into a bowl, pressing on solids; discard the solids in the strainer. Stir in the simple syrup. Transfer the sorbet base to a quart-size container, cover, and refrigerate until fully cold, at least 3 hours.
2. Pour the chilled sorbet base into an ice cream maker and freeze according to the manufacturer’s instructions. Place the container in which you refrigerated the sorbet base in the freezer so you can use it to store the finished sorbet. Churn the sorbet until it resembles Italian ice. Transfer the sorbet to the chilled storage container and freeze until hardened to your desired consistency. The sorbet will keep, frozen, for up to 7 days.