I've been craving for ice-cream everyday this week especially the icy type that melts in my mouth. I refuse to purchase a bar of ice-cream for $3 only to see it disappear within a minute. So, I went on a recipe hunt to make use of my blender to make my own ice-cream. I found a raspberry sorbet recipe through Creme de la Crumb and it was everything I expected it to be. Light, delicious, healthy and icy.
Raspberry Sorbet Recipe:
about 5 cups of fresh raspberries
1 cup water
1½ cups sugar
1 teaspoon vanilla extract
1-2 tablespoons of fresh lemon juice
1. Pulse raspberries and water in a blender until you get a smooth consistency.
2. Strain the pureed raspberries and remove the seeds. Repeat with remaining raspberry puree. Discard anything left in the strainer.
3. Add sugar, vanilla, and lemon juice to the raspberry juice in the bowl. Whisk until sugar is dissolved.
4. Freeze according to your ice cream maker's instructions. Serve immediately for a soft-serve dessert OR transfer to a shallow container and freeze an additional 1-2 hours for a more firm sorbet.