perfect raspberry sorbet

July 2nd, 2012

Oh how I love these days! Sure I complain about how hot it is and then hole myself up in my air-conditioned apartment and watch movies all day; but I love this weather because it brings so many delicious treats. Going to the market right now is like going on a shopping spree and getting to buy all of the most beautiful clothes—and they fit perfectly. I love it—and I’ll take the heat if it means I get to keep eating things like this raspberry sorbet. It’s full of flavor and velvety smooth, it’s the perfect thing to take your mind off the heat and on to the season’s treasures.

I recently subscribed to America’s Test Kitchen and when I received my first issue, I found a recipe for the perfect raspberry sorbet. I’ve made sorbet before but had a problem with it being flaky after a while—it never quite kept that smooth texture that store-bought sorbet has. Knowing that those folks go above and beyond testing recipes, I knew this would be the perfect recipe to try.

They addressed four key problems:

Hard to Scoop:

 

They added 1 cup of water, plus sugar and corn syrup ro prevent rock hard sorbet.
Grainy Texture:

They created a fast freeze—1 cup of the mixure is frozen while the other is simply refrigerated. When combined, this creates small “seed” crystals that create many smaller crystals install of fewer large crystals.
Crumbly Texture, Dull Taste:

Churning for a shorter period of time produces a dense, more flavorful sorbet.
Rapid Melting:

The addition of pectin helps prevent immediate melting.

 

Seriously, I’m so glad someone else went through the trouble of solving these problems because its such a bummer when you take the time to make sorbet (we’re talking hours) and it turns out hard as a rock. Not only can you not eat it, but you also wasted precious berries. Fear no more my friends— this recipe is for real. The result of their research is a bright red sorbet that’s smooth, creamy, and bursting with flavor with each spoonful. It’s definitely going to be my new go-to sorbet recipe—I’m not sure I’ve ever had a sorbet that has this much oomph, both in flavor and color. Those Test Kitchen folks don’t lie, this really is the perfect raspberry sorbet.

perfect raspberry sorbet

makes 1 quart | from America’s Test Kitchen, July & August 2012

1 cup water
1 teaspoon Sure-Jell for Less or No Sugar Needed Recipes*
1/8 teaspoon salt
1 1/4 pounds (4 cups) raspberries
1/2 cup plus 2 Tablespoons sugar
1/4 cup light corn syrup
1. Combine water, Sure-Jell, and salt in a medium saucepan. Heat over medium-high heat, stirring occasionally until the Sure-Jell is fully dissolved, about 5 minutes. Remove from heat and let cool slightly, about 10 minutes.

2. In a food processor or blender, combine the raspberries, sugar, corn syrup and water mixture until smooth, about 30 seconds. Stain mixture through a fine mesh sieve, pressing solids to get as much liquid out as possible. Transfer 1 cup to a small bowl, cover with plastic wrap, and place in freezer. Pour the rest in a larger bowl, cover with plastic wrap, and place in the refrigerator. Let cool completely, at least 4 hours and up to 24 hours. The small bowl should freeze completely.

3. Remove mixtures from freezer and refrigerator. Scrape the frozen mixture from the small bowl and add to the larger bowl. Stir occasionally until the frozen base has dissolved. Transfer the mixture to your ice cream machine and churn until it has the consistency of a thick milkshake and the color lightens slightly, about 15-25 minutes.

4. Transfer sorbet to an airtight container, pressing firmly to remove any air bubbles and freeze until firm, at least 2 hours.

Sorbet can be frozen for up to 5 days.

*It’s important that it’s the low sugar version.

Comments: 7 Total

  1. Katrina @ Warm Vanilla Sugar

    July 2, 2012 at 4:50 pm

    This is absolutely beautiful! Awesome idea!

  2. Jess

    July 3, 2012 at 11:35 am

    Now that looks like the perfect sorbet – no easy feat! Sorbets are often hit or miss, for me, so thanks for these tips.

    p.s. – I’m planning on making your rhubarb crumble bars for the 4th.

  3. Julia

    July 7, 2012 at 5:41 pm

    Hmmm…it doesn’t appear that those other commenters actually made this recipe! I’m in the middle and it’s a ton of work, but I tasted the “juice” as it went into the freezer and it is delicious. Will let you know how it turns out.

    • kelly

      July 7, 2012 at 6:17 pm

      Hi Julia,
      I didn’t think it was too much more work than making any other sorbet—and the texture is so much better. I hope it turns out but I can tell you won’t be making it again. ;) I hope all is well!

  4. Julia

    July 19, 2012 at 12:47 am

    Hi Kelly,
    The sorbet was delicious and we loved it. But the part that was surprisingly difficult was getting it through the sieve. It just seemed to take forever. I hadn’t made sorbet before, so you’re telling me that it requires something of an investment of time to get that amazing flavor. It’s good to know.
    Julia

  5. Pingback: The Best Remedy » Blog Archive » basil + lime sorbet

    July 31, 2012 at 8:07 am
  6. Kristin A.

    August 21, 2012 at 3:50 pm

    This looks great! I’ll definitely have to try it, though I’ve been pretty happy with the consistency of my raspberry sorbet. I also add pink peppercorns to mine for a bit of a different flavor.

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