Sunday, October 2, 2011

Raspberry Sorbet


The Bay Area weather has been like a roller coaster ride in the past week. It was pretty cool last weekend, but heated up hot during the week. So I made raspberry sorbet a couple days ago to go with this Indian summer. I do not know why but raspberries are cheaper than blueberries these days. Supply and demand? I see that blueberries have been very popular in the U.S. recently, maybe it due to news media' s large claim about health benefits. Anyway I like raspberries because it not too sweet but very delicious.



I bought these local organic raspberries at the Menlo Park farmer's market. They were still very delicious. The grower is from Watsonville, south of San Jose.


Puree the raspberries through the sieve after 30 minutes in the boiled water and sugar mixture (2 cups of water, 1 and 1/2 cup sugar and 3 basket of raspberries about 20-ounces).


Chill the raspberry mixture in refrigerator at least 2 hours before putting into the ice cream maker for about 20 minutes.


It was started melting while I was taking the picture. It's still pretty warm around here.

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