People it is hot. Like really hot. I love it. Chalk it down to my desert birth (Jeddah) or my youth in a hot humid city (Karachi), but that lovely skin tingling under the suns rays feeling, that folks, is my happy place. On such a happy day I happened to venture to a local fruit/vegetable store and acquired these babies just because they looked so darn good.
Then I got home and remembered something – I don’t actually like raspberries. Raspberry flavored things yes, raw raspberries not so much. So then 20 minutes later I had this.
It was hot you know, and in my mind sorbets without the cream and eggs of French style ice creams are practically a health food and this one hit the spot. Slightly sweet, slightly tart, and just beautiful to look at it, it’s the perfect cold treat for those last days of summer.
This makes a generous 3 servings which is perfect for us, but if you were having company then I suggest doubling it. Extras aren’t a bad thing 😉
2 1/2 cups fresh raspberries
1/2 cup water
1/2 cup sugar (more for a sweeter sorbet)
1/2 tsp vanilla extract
squeeze of lemon juice
Puree the raspberries and water together. Set a strainer over a large bowl and strain the puree to remove seeds. Whisk in sugar, vanilla, and lemon juice. Taste. Churn in ice cream machine according to manufacturers directions (this small amount took me 10 minutes) or put in a freezer safe container and mix every few hours till it is at your desired level of firmness.