Raspberry-Kirsch Sorbet Recipe

1. 1

   Combine sugar and water in a small saucepan and bring to a boil over high heat, stirring until sugar is completely dissolved.

2. 2

   Set syrup aside to cool slightly.

3. 3

   Puree raspberries in a food processor or blender until smooth.

4. 4

   Pour through a fine mesh strainer, pressing on the solids with a spoon or spatula to remove as much liquid as possible (do not push the seeds through).

5. 5

   Discard the seeds and solids.

6. 6

   Combine raspberry puree, syrup, and, if using, a few drops of Kirsch.

7. 7

   Cover and place in the refrigerator to chill thoroughly, at least 3 hours or overnight.

8. 8

   Freeze raspberry mixture in an ice cream maker according to the manufacturers instructions.

9. 9

   The sorbet will keep in the freezer for up to 1 week.

* Per serving · 4 servings · Values may vary.

No additional tips available.