Raspberry Sorbet

I am definitely obsessive compulsive cautious when it comes to watching out for potential food allergens. So I guess you can call me stupid and naive for taking my son to an ice cream shop this past Saturday evening for a mother-son date. I found out that they serve dairy free sorbets at Cold Stone, and I had the preparer wash the serving spoon and put the sorbet right from the tub into a bowl so that it wouldn't touch any of the counter tops that had ice cream remains. I was really excited about their willingness to do all of this for us and we sat and enjoyed our ice cream. Well 5 minutes after my son finished he started hacking up a lung, so obviously there was still a tiny trace amount of dairy in the sorbet. Luckily it was just a small trace amount and 4 MLs of benadryl did the trick. Now I know not to do that again!

I've been making sorbets at home ever since my friend Mel let me borrow her ice cream maker almost 2 years ago. Since then I've purchased my own and made lots and lots of sorbet. I usually keep my freezer heavily stocked. Sure the process is a little longer than I would like it to be, but it's all worth it to ensure the safety of a child with food allergies right? Plus I think this sorbet is so much more divine than regular ice cream anyways! Everyone devours it!

Raspberry Sorbet

Recipe from Cuisinart

makes 8 (1/2 cup) servings

2 cups sugar

2 cups water

12 ounce bag frozen raspberries, pureed and strained (about 1 cup)
4 teaspoons lemon juice

*To puree the raspberries you can either thaw them out and puree with the juices, or you might need to add up to 1/4 cup of water if you use frozen. You can use a food processor or blender. (I'm not going to lie, a food processor is much easier)

*Once pureed use a fine metal strainer to strain out the berries. Use a spatula to mash the berries to the metal strainer and then use a butter knife or another spatula to scrape off the bottom into a bowl. Trust me it is worth the effort for smooth sorbet!

*Combine the sugar and water in a medium saucepan and bring to a boil over medium-high heat. Reduce heat to low and simmer until sugar dissolves, about 3-4 minutes. Cool completely (either covered overnight in the fridge or by chilling over an ice bath for 30 minutes).
*Once the sugar water is cooled, add raspberries and lemon juice and stir to combine. Pour into ice cream maker and follow manufacturers instructions. Mine takes 30 minutes to thicken (pictured below)

*Transfer to an airtight container and place in the freezer until firm, about 2 hours. You can store in your freezer just like you would any frozen treat- until it gets eaten up!