Made this for dessert last night, holy moly it was delicious. I used strawberries instead of raspberries. It's so sugary any fruit would work.
Using frozen raspberries makes this vibrant sorbet a snap to prepare. (No ice cream maker necessary!)
Serves 4
1/4 cup water
1/4 cup plus 1 tablespoon sugar
1 bag (12 oz) frozen raspberries or 3 cups fresh raspberries, frozen
1/2 cup heavy cream
1. Stir together water and 1/4 cup sugar until sugar dissolves.
2. Pulse raspberries in food processor until coarsely chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, and freeze until firm, about 30 minutes.
3. Whisk cream and remaining tablespoon sugar until soft peaks form.
4. Scoop sorbet into 4 glasses, and top with whipped cream.
Can I order this for dessert when I visit?
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