How to make Raspberry Sorbet in eight easy steps.
Step One: Measure 1 cup of water
Step Two: Measure 1 cup of raw sugar (I suppose you could use white sugar, but why? - if you are going to eat sugar it shouldn't have the trace nutrients taken out.)
Step Three: Mix in a saucepan and heat over medium heat until the sugar has dissolved. Set aside and let cool to room temperature.
Step Four: Measure 1 quart of raspberries (about 1 lb)
Step Five: Put through a sieve or strainer to remove the seeds (I use my kitchen aid attachment).
I got about 1 1/2 cups of puree from the 1 quart of berries.
The syrup is now cool and a medium brown color. If you use white sugar it will be clear.
Step Six: Add the berries to the syrup and add 1/2 teaspoon xanthan gum. The xanthan gum is optional but it is a stabilizer that will keep the sorbet from turning into one big ice crystal if you don't eat it all right away.
Step Seven: Put berry mixture into your ice cream maker and process until done - the time will vary on how cold the syrup is - if it is still a little warm, then it will take longer to freeze.
Step Eight - enjoy!
Step One: Measure 1 cup of water
Step Two: Measure 1 cup of raw sugar (I suppose you could use white sugar, but why? - if you are going to eat sugar it shouldn't have the trace nutrients taken out.)
Step Three: Mix in a saucepan and heat over medium heat until the sugar has dissolved. Set aside and let cool to room temperature.
Step Four: Measure 1 quart of raspberries (about 1 lb)
Step Five: Put through a sieve or strainer to remove the seeds (I use my kitchen aid attachment).
I got about 1 1/2 cups of puree from the 1 quart of berries.
The syrup is now cool and a medium brown color. If you use white sugar it will be clear.
Step Six: Add the berries to the syrup and add 1/2 teaspoon xanthan gum. The xanthan gum is optional but it is a stabilizer that will keep the sorbet from turning into one big ice crystal if you don't eat it all right away. 
Step Seven: Put berry mixture into your ice cream maker and process until done - the time will vary on how cold the syrup is - if it is still a little warm, then it will take longer to freeze.
Step Eight - enjoy!
Your raspberries look delicious. Pls post a pic of your entire raspberry bushes. I have mine in 2 separate cirular shapes(2'X2'), but they aren't doing very well. I've had them for few years now, but we pick just a few during summer(yellow), and maybe a pint in the fall(red). Do you do anything to your bushes like fertilize,prune etc.,? They are in full sun and get watered regularly, I add little compost and even mulch them. They send out a lot of runners, but the yellow one doesn't get too big maybe a foot tall and then the leaves look stunted and not very healthy. I'm not sure what variety they are, but we got them from Linders in st.paul.
ReplyDeleteI'd love to get some black raspberry bushes - what kind would you recommend?
Thanks,
P
I just put up a new post with a picture of my raspberries. I think I answered most of your questions in that post. I guess I don't really know what my secret is. You seem to do what I do.
ReplyDeleteBristol and Blackhawk (I think blackhawk is correct) are the two best black raspberries for our climate. I bought mine a very long time ago at Southview Garden Center on Robert Street in West St. Paul. They were very helpful there in answering a lot of my questions about raspberries.
I just made some strawberry sorbet. Yum!
ReplyDeleteWow! I was surprised to see pics of your bushes so soon, after I requested! Thank you posting pics of your raspberry bushes! They look very healthy and green! I'm not sure why my plants don't do well. Maybe too much sun... I've added more compost this year, so we'll see if that makes a difference next spring. My fall berry plants are growing quite well so far. I'm not sure if we should get blackberry ones, since you mentioned they have thorns and are quite unmanageable. But I will talk to a gardener and atleast check it out. Thanks!
ReplyDeleteP