Raspberry Sorbet or Granita recipe
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Ingredients
- 4 (6 ounce) containers fresh red raspberries ½ cup honey 4 cups water, divided ¾ cup white sugar ½ cup light corn syrup
Nutrition Info
- 189.4 caloriescarbohydrate: 49.4 gcholesterol: : -fat: 0.4 gfiber: 4.7 gprotein: 0.7 gsaturatedFat: : -servingSize: -sodium: 13.7 mgsugar: 36.5 gtransFat: : -unsaturatedFat: : -
Directions Raspberry Sorbet or Granita
Directions
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Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
Combine 3 cups of water, sugar, and corn syrup in a large saucepan, stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, about 2 minutes, do not stir. Stir the sugar water and the remaining 1 cup of water into the raspberry puree.
Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9x13 baking dish, and cover, freeze until solid, 6 to 8 hours.
To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.