raspberry sorbet

Ah, summer.
So hot outside.
I need something refreshing.

Ice cream/gelato/sorbet is always welcome in this house.

And just take a look at those colors.
So vibrant.
So colorful.
So delicious.

And since there are fresh raspberries, I can almost convince myself that it's healthy. 

Raspberry Sorbet

Makes one quart

From Paula Deen. 
1 cup sugar 
1 cup water 
1 quart raspberries, hulled and sliced
2 tablespoons fresh lime juice
1/4 cup white corn syrup

Bring the sugar and water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.

Place the raspberries and lime juice in a food processor and puree. Press the raspberry puree through a strainer to remove the seeds. When the sugar syrup has cooled completely, combine with the raspberry puree. Add the corn syrup and stir well.

Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Sorbet is particularly soft after churning but firms up after freezing.

Enjoy!