Servings: 8
Start to finish: 6 1/2 hours
1 cup water
1 teaspoon powdered pectin such as sugar-less Sure-Jell
1/8 teaspoon salt
1 1/4 pounds (4 cups) raspberries
1/2 cup (3 1/2 ounces) plus 2 tablespoons organic sugar
1/4 cup light corn syrup
Heat water, pectin, and salt in medium saucepan over medium-high heat, stirring occasionally, until pectin is fully dissolved, about 5 minutes. Remove saucepan from heat and let cool slightly, about 10 minutes.
Process raspberries, sugar, corn syrup, and cooled water mixture in food processor until smooth, about 30 seconds. Strain puree through fine-mesh strainer into bowl, pressing on solids to remove seeds and pulp (you should have about 3 cups puree); discard solids. Transfer 1 cup puree to small bowl and place remaining puree in large bowl; cover both bowls with plastic wrap. Place large bowl in refrigerator and small bowl in freezer and chill for at least 4 hours or up to 24 hours. (Small bowl will freeze solid.)
Remove puree from refrigerator and freezer. Using tines of fork, scrape frozen puree into large bowl with chilled puree. Stir occasionally until frozen puree has fully dissolved.
Transfer mixture to ice cream machine and churn until mixture resembles thick milkshake and lightens in color, 15 to 25 minutes. Transfer to airtight container and freeze until firm, at least 2 hours or up to 5 days. Serve.
Nutrition information per serving: 108 calories; 4 calories from fat; 0 g fat ( 0g saturated; 0 g trans fats); 0 mg cholesterol; 49 mg sodium; 28 g carbohydrate; 4 g fiber; 23 g sugar; 1 g protein.
For more recipes, cooking tips and ingredient and product reviews, visit https://www.americastestkitchen.com . Find more recipes like Raspberry Sorbet in “Vegan For Everybody.”
