Just last week, we made some more pineapple sorbet. It turned out so well — light and fluffy — that we knew we’d have to try turning other fruits into sorbets. The next fruit on the list was raspberries, solely based on the sale prices this week. Those little tiny boxes (6 oz) were just under a buck each, so we picked up four (the limit at sale prices).
Once we had the berries, we knew exactly what to do to make up a batch of sorbet, so just follow along. Well, as is often the case, it turns out that we learned a lesson. Nothing major, but something to pass along to you, fellow scratcher, as it will improve your sorbet. And, you can be sure that next time we’ll be doing it, too.
We almost cut back to 1/2 cup of sugar and 1/4 cup honey, so, if you’re thinking of varying the flavor a bit, that might be a great way to go. Also, we don’t think there’s any reason to use fresh raspberries in this sorbet; we think frozen would work just fine. The lemon is there just to help hold the color of the raspberries.
Procedure in detail:
Wash raspberries. Place the raspberries in a colander and give them a good washing. Pick through and remove any bits of leaves and any raspberries that are mushy. Follow the rule that, if you wouldn’t just pop it into your mouth, you wouldn’t put it in your sorbet.
Blend. Place the raspberries and lemon juice in a blender and process on high until very smooth. If you have a high-powered blender, you should watch the temperature, as you don’t want to cook the berries. It can happen.
Sweeten. Add the sugar and blend to incorporate. The amount of sugar should be 1/4 cup (50 g) for every cup of fruit purée. It’s not just there to sweeten the fruit, but also to lower the temperature at which the fruit will freeze. Too little sugar, and your sorbet will be more like an ice; too much, and it will never freeze.
Strain. Okay, we didn’t do this and we regret it. We had that little nagging doubt in the back of our minds, which we ignored. Even though our blender pulverized the seeds, you could still feel them in the sorbet, adding just a slight gritty texture, Not good. We’ll strain our liquid next time by placing a tightly woven cloth (butter muslin) in a funnel or colander and allowing the liquid to seep through. Please learn from our omission, and strain.
Chill. Place the sorbet mix in a glass, or other non-reactive, container, cover, and chill in the refrigerator overnight. Chilling will help it freeze faster when churning.
Churn. Set up an ice cream maker and churn the sorbet according to the manufacturer’s directions. Alternatively, you can place the sorbet mix in a shallow pan and place in the freezer. Take it out every 15 minutes and whisk and fluff with a fork. Continue until frozen like soft serve ice cream. Note: we’ve never tried freezing sorbet in a pan, but we’ve read about it. If you try it, let us know how it works.
Pack and freeze. Once churned, pack into an airtight container and store in the freezer.
While the flavor of this sorbet is outstanding, the texture is slightly troubling. Since ours wasn’t strained, it has just the tiniest bits of seeds remaining. While not noticeable in every bite, there’s enough to keep this sorbet from being a five-star dessert. But, we did learn an important lesson — when in doubt, strain. Four stars as is.