Monday, June 17, 2013

Raspberry & Key Lime Sorbet

On a hot day I crave ice cream and slushy drinks to cool down.  When I checked the weather last night I decided to pull out the old Cuisinart.  The best turn results come when I store the bowl in the freezer overnight and make the mixture the day before also.  In this case; I made my sorbet very early this morning so that it can have enough time to chill by the time I got off of work.  


-1 1/2 cups water
-1 cup sugar
-1/8 teaspoon salt
-3 cups frozen raspberries (thawed)
-1/3 cup key lime juice and zest from the key limes
(If you don't want to squeeze the key limes you can also buy key lime juice-found in the same section as lemon juice)

In a medium sauce pan bring sugar and water to a boil over medium heat.  Once sugar has dissolved; turn down heat to simmer and add in raspberries and salt.  Cook raspberries until softened. Usually within five minutes. Use an immersion blender,blend until raspberry mixture is smooth. Using a spatula strain half of the mix through a strainer or sieve to remove the seeds over a bowl. Then strain the second half. Mix in key lime juice and zest to bowl. Refrigerate mix minimum 3 hours to overnight.  

Remove bowl from the freezer and pour mixture into the ice cream maker and mix until thickened.  If you would like your sorbet thicker add mix to airtight container and freeze for a couple of hours.  Remove from freezer 10 minutes before serving.

To make this an adult sorbet you can add a shot of Patron Silver or Ciroc Redberry to the mix after adding in the key lime juice. Enjoy!!! and eat Responsibly....


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