Luscious Ruby Red Raspberry Sorbet Recipes

FRESH RASPBERRY SORBET

Steps:

• Combine berries with sugar and citrus juice, crushing them lightly with the back of a spoon.
• Let rest at least 30 minutes, or until the berries release their juice (If using frozen berries, allow to rest until thawed).
• Transfer berries and juice to a food processor and blend until smooth; strain puree, if desired, then chill until cold.
• Freeze puree in an ice cream maker according to manufacturer's directions.
• When frozen, transfer to a freezer container, press a piece of wax paper to top, and freeze until firm, at least 3 hours.

LUSCIOUS RUBY-RED RASPBERRY SORBET

Steps:

• Place sugar and water into a medium saucepan and place over medium-high heat. Stir occasionally until sugar is dissolves. Bring mixture to a rolling boil. Continue to boil for 10-15 minutes or until a thin, syrup consistency is reached (syrup should coat the back of a spoon). Set aside to cool. Then pour into a separate container and refrigerate until completely chilled (about 2 hours).
• Place raspberries, simple syrup and lime juice in a 5-quart food processor. Using a chopping blade, puree until mixture is smooth and frothy.
• Using a fine wire mesh sieve, strain mixture to separate the seeds to reach a smoother consistency. Repeat if necessary.
• Place mixture into the freezer tub of your ice cream maker and follow the manufacturers instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
• With a rubber spatula, turn sorbet into a freezer container. Freeze for 3-5 hours or until desired texture is reached.

RUBY RED GRAPEFRUIT SORBET RECIPE - (4.3/5)

Steps:

• Combine the sugar and water in a small saucepan; bring to a boil and stir to dissolve sugar. Cool completely. Combine the grapefruit juice, zest and sugar/water mixture with the vodka and optional grenadine (for color) in a metal bowl. Chill in the refrigerator or by placing the metal bowl over a larger bowl filled with ice water until 40°F. Pour chilled mixture into container of an ice cream machine and churn until frozen. Scoop frozen sorbet into a container. Seal and transfer container to freezer for several hours to allow sorbet to firm up. (Sorbet can be kept frozen for up to 3 days.)

CHOCOLATE RASPBERRY SORBET

Steps:

• Push raspberries through fine metal sieve; set aside.
• In a medium saucepan, combine sugar, honey, and 2 cups water.
• Over medium heat, bring to a boil, stirring to dissolve sugar.
• Add cocoa; cook stirring constantly, 2 minutes.
• Remove from heat, whisk in chocolate and then the raspberry puree.
• Chill in freezer 30 minutes.
• Freeze in an ice cream freezer according to manufacturers directions.

RED WINE-RASPBERRY SORBET

Steps:

• In a medium saucepan, bring the sugar, water, and red wine to a boil and let boil for 1 minute, stirring to dissolve the sugar. Remove from the heat and add the raspberries. Cover and let steep for 1 hour.
• To purée the berries and remove the seeds, using a rubber spatula, press the mixture through a mesh strainer set over a medium bowl or pass it through a food mill fitted with a fine disk into a medium bowl. Cover and refrigerate until thoroughly chilled.
• Freeze in an ice cream machine according to the manufacturer's instructions.
• Variation:
• For a lighter-tasting sorbet, use rosé in place of the red wine.

SUMMER PUDDING SORBET

Steps:

• Put all the fruit into a stainless-steel saucepan with the sugar and a tablespoon of water. Heat gently until the skins start to burst and the juices run a rich purple-red.
• Allow to cool.
• Push the fruit through a sieve, pressing hard with the back of a spoon to get all the juices and flesh from the fruit.
• Pour into an electric ice-cream maker following maufacturers instructions and add the creme fraiche when the mixture just starts to freeze.
• Freeze.

PEACH AND RASPBERRY SORBET

Steps:

• Slice the peaches and lay single layer on a cookie sheet covered with parchment or plastic wrap.
• Place the raspberries separate from the peaches on the same cookie sheet. Freeze 3 hours or overnight.
• Remove from freezer and let sit for 10 minutes.
• Using a small amount of the peaches at a time (maybe 6 or 7 slices) drop them in a food processor fitted with a sharp blade and process. You will need to stop it occasionally and scrape it down, be patient, until it reaches sorbet consistency.
• For each batch add a bit of sugar to taste (I usually use about 1 tbsp, depends on how ripe the peaches are).
• As you finish each batch, place it into a bowl and put in the freezer (mix each batch into the subsequent batch.).
• When you are done processing the peaches, pour all the raspberries into the processor and 2 tbsp sugar, process as above.
• Dump the raspberries on top of the peach sorbet and fold in with a spatula.
• Drizzle with a little chambord or limoncello if desired.

RASPBERRY SORBET

Steps:

• Bring sugar and 1 cup water to a boil in a large saucepan. Cook, stirring occasionally, until sugar dissolves. Let syrup cool.
• Pulse raspberries and remaining 3/4 cup plus 4 teaspoons water in a food processor until smooth. Strain through a fine sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula, gently press down on the mixture to extract as much liquid as possible; discard solids.
• Transfer raspberry puree to a deep bowl or airtight container. Add syrup, and stir until well combined. Refrigerate for at least 1 hour.
• Pour mixture into an ice cream maker, and freeze according to manufacturers' instructions. Transfer sorbet to a large airtight container, and freeze for at least 2 hours.

RASPBERRY SORBET

Steps:

• Put the sugar and water in a pot and heat until the sugar dissolves.
• This is likely to happen before the water boils.
• Do not stir, but instead set the mixture aside to cool and then put in the fridge until it is completely cold.
• Afterwards, mix the berries, cold syrup and creme de cassis in a food processor or blender.
• Whiz until smooth and then, if desired, push through a sieve to remove the seeds.
• You can leave the seeds in if you like a little crunch in your sorbet.
• Freeze the mixture in an ice cream maker.
• You can also do it by hand, stirring the frozen edges into the center every hour or so until it is nearly frozen.
• However, the texture will not be as velvety as in an ice cream maker.

RED RASPBERRY CHOCOLATE BARS

Steps:

• Heat oven to 350 degrees.
• Grease 9 x 13 baking pan.
• Stir together flour, sugar, pecans (or almonds) and egg in a large bowl.
• Cut in butter with pastry blender or fork until mixture resembles coarse crumbs; set aside 1 1/2 cups crumb mixture.
• Press remaining crumb mixture on bottom of prepared pan.
• Stir jam to soften; carefully spread over crumb mixture.
• Sprinkle with chocolate chips.
• Crumble remaining crumb mixture evenly over top.
• Bake 40-45 minutes or until lightly browned.
• Cool completely in pan on wire rack; cut into bars.