Description
No ice cream machine required! Partially sweetened with honey to give it a delicious sun-ripened quality. Very tart and very flavorful. This recipe is versatile, as the finished product can be an icy granita or smooth sorbet.
Ingredients
- 4 (6 ounce) containers fresh red raspberries
- ½ cup honey
- 4 cups water, divided
- ¾ cup white sugar
- ½ cup light corn syrup
Instructions
- Place raspberries in work bowl of a food processor
- and process until smooth. If an extra smooth sorbet is desired
- press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
- Combine 3 cups of water
- sugar
- and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved
- about 2 minutes; do not stir. Stir the sugar water and the remaining 1 cup of water into the raspberry puree.
- Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath
- and whisk until cool. Pour cooled puree into a 9×13 baking dish
- and cover; freeze until solid
- 6 to 8 hours.
- To make a coarsely textured granita
- use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet
- transfer frozen puree to a food processor and process until smooth.
Prep Time: 20 mins
Cook Time: 5 mins
Total Time: 6 hrs 25 mins
Servings: 10