Oh my word!!!! This is absolutely divine, not to mention BEAUTIFUL! (I didn't even think to take a picture - I was too busy devouring it!) And, not difficult at all! I've been missing ice cream and Italian ice, one of my ways of celebrating summer, but more and more I can't bear to put any non-foods in my mouth. This not only fills that longing, but totally tops anything Turkey Hill or Rita's could offer. I used some red raspberries that I had left over in the freezer from last summer. I had picked them at a farm not far from here last July on a gorgeous summer day. It was such a scenic setting - it looked like it could have been a magazine spread right out of Country Living magazine. This wonderful sorbet brought back those lovely memories.
Source: Adapted from Martha Stewart Living magazine, July 2010
1/4 c. water
1/4 c. plus 1 T. sugar
1 12-oz. bag frozen red raspberries or 3 c. fresh raspberries, frozen
1/2 c. heavy cream
Stir together water and 1/4 c. sugar until sugar dissolves.
Pulse raspberries in a 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 min.
Whip cream and remaining 1 T. sugar until soft peaks form.
Scoop sorbet into 4 glasses and top with whipped cream.
Serves 4.
Update: I served this to my sister last night, and she thought it was sour - maybe I'm so sugar deprived that it was sweet enough for me. Let me know what you think!
Also, I just tried making this with frozen strawberries that I had picked last year instead of the red raspberries. The color isn't as striking, but it's still very good. The red raspberries, though, are my fav!
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