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Raspberry Sorbet
By Katie Beck
Photography by Marty Snortum Studio
 Every cool, delicious bite of a fruit sorbet is the ultimate treat on a hot summer day. Sorbet is a lighter cousin of ice cream but leaves a refreshing hint of fruit on the palate. French for sherbet, sorbet is distinguished from ice cream by the facts that it does not contain milk and is lower in fat. Sweet and savory sorbets can be served as palate cleansers between courses or later in a meal as a light dessert. Sorbets have only a few basic components, and are easy to make at home and fun to experiment with by using different flavor combinations and serving pieces. This sweet recipe makes a perfect ending to a summer meal.
To Prepare
Simple Syrup: Begin by combining the sugar, water and lemon juice in a saucepan to make the simple syrup. Stir over a medium-low heat until all of the sugar is dissolved. Increase the heat and boil for one minute longer, then remove from heat and let cool completely.
Fruit Puree: Combine raspberries and lime juice in a saucepan and cook until berries become tender. Puree the berries in a blender and then pour through a strainer to remove seeds. Allow the berry mixture to cool completely, and then combine it with the cooled simple syrup.
Place the combined mixture into a metal bowl and freeze for one hour. Remove bowl from freezer, mix with a whisk or electric mixer and return to the freezer. Repeat this process three more times, or until the mixture is well combined. An ice cream maker can also be used according to manufacturer’s instructions in place of using the freezer method.
To Serve
Place the sorbet in serving bowls, or for a more creative presentation, place in decoratively edged fruit shells.
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