Ben & Jerry' S Raspberry Sorbet

TommyGato's Note:

This recipe is from Ben & Jerry's Homemade Ice Cream and Dessert Book and it got many ooo's and ahhh's at a dinner recently. It is sized for a countertop freezer but you can double or triple the recipe for a larger ice cream freezer. The "cooking" time is an estimate for chilling and a "soft" freeze. It will take longer if you want it hardened. I use only 1 cup of sugar and still find this sorbet plenty sweet. Also I prefer using a blender or food processer to process the raspberries, sugar, lemon juice and water. I refrigerate the result and add the wine and corn syrup just before freezing. You can't taste the wine but I think the tannins add to the complexity of the flavor which is truly excellent in my book.

• Total Time: 1 hrs 35 mins
• Prep Time: 5 mins
• Cook Time: 1 hrs 30 mins

Ingredients:

Servings: 6

• 12 ounces fresh raspberries (can substitute frozen, unsweetened)
• 1 ½ cups sugar (I prefer using 1 cup)
• ½ lemon, juice of
• 1 cup cold water
• ¼ cup dry red wine
• ¼ cup light corn syrup

Directions:

1. Combine the raspberries, sugar and lemon juice in a mixing bowl and refrigerate covered at least 1 hour.
2. Add the red wine, corn syrup, and water when you are ready to freeze and stir gently until blended.
3. Transfer the mixture to the ice cream maker and freeze following the manufacturer's instructions.

Reviews

[bzlassie]

Doesn't work; mixture will not freeze--probably because of the alcohol! Something missing from this recipe.