After the success of my lemon sorbet, I decided to try another kind. Andrew and I have made sorbet one of our nightly rituals, having anywhere from a spoonful to a half cup each night as a sweet treat.
I had planned to do the raspberry sorbet in my Kitchen Aid booklet, but got such a great deal on limes at the farmer’s market ($1.50 for 13!) that I decided to make a raspberry lime sorbet. I doubled the recipe, since I had already bought four pints of raspberries when I picked up the limes.
To see the steps to making simple syrup and sorbet, click here.
Raspberry Lime Sorbet
2 c. raspberry juice*
2 c. lime juice
2-1/2 c. simple syrup
*To make the raspberry juice, combine 6 cups fresh raspberries and 1/4 c. plus 2 tbsp. water in the bowl of a food processor. Process until very smooth. Press berry mixture through a fine mesh strainer to remove seeds. I opted to strain it twice to ensure all the seeds were removed.
You will have to make this in two batches, re-freezing the bowl of the ice cream maker for 12 hours in between. Obviously, you can cut it in half for one batch, the measurements here are what I used.
Raspberry Lime may seem an odd combination, but the combination of sweet and sour is a winner, and the hot pink color is pretty fun too!