A true crowd pleaser, these homemade sorbets are absolutely scrumptious, and the perfect summertime dessert. Best of all, they are so simple! Here are three refreshing variations…
Prep: 20 Min.
Freeze: 6 hr.
Raspberry Lime Sorbet
1 cup sugar
1 12-oz. bag frozen raspberries (3 cups)
Finely shred 2 tsp. peel from lime. Juice the lime and obtain 2 tbsp; set aside. In a medium saucepan stir sugar and water over medium heat until just simmering, stirring to dissolve sugar. Remove from heat. Add raspberries and lime juice; stir to thaw.
Place raspberry mixture in a food processor or blender. Cover; process or blend until smooth. Press mixture through a fine-mesh sieve (or use a colander) to discard seeds. Stir in lime peel.
Transfer raspberry mixture to a 2-quart freezer container- cover and freeze 4 hours or until firm. Break up mixture with a fork; transfer to a chilled bowl. Beat mixture with an electric mixer until smooth and lightened in color. Return to container. Cover; freeze 2 hours more or until firm. Makes 7 servings.
Raspberry Mango Sorbet– prepare as above, except omit lime peel and lime juice and use 1 cup frozen raspberries and 2 cups cubed frozen mangos.
Raspberry Pineapple Sorbet– prepare as above, except omit lime peel and lime juice and use 1 cup frozen raspberries and 2 cups frozen pineapple chunks.
* Recipe reprinted from: Better Homes and Gardens, February 2014, p.87.