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Recipe

Raspberry-Rosemary Sorbet

Scott Phillips

Yield: Yields about 1 quart

Tart-sweet raspberries make a surprisingly good partner for fresh rosemary, probably because this sorbet only calls for a little bit of the powerful herb.  It adds a lovely, gentle pine note that transforms the sorbet into something really special.  Try dropping a small scoop into a glass of sparkling wine for a knock-out (adult) sorbet float!

Ingredients

  • 1 lb. raspberries
  • 2-1/2 Tbs. fresh lemon juice
  • 1 cup granulated sugar
  • 1-1/2 cups light corn syrup
  • 3 Tbs. Framboise (raspberry liqueur)
  • 1 tsp. chopped fresh rosemary
  • 1/8 tsp. guar gum (optional)
  • 1 large egg in its shell, washed and dried

Nutritional Information

      Nutritional Sample Size Per 1/2 cup
      Calories (kcal) : 160
      Fat Calories (kcal): 5
      Fat (g): 0
      Saturated Fat (g): 0
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 0
      Cholesterol (mg): 0
      Sodium (mg): 20
      Carbohydrates (g): 40
      Fiber (g): 4
      Protein (g): 1

Preparation

  • Purée the raspberries, 1/2 cup water, and the lemon juice in a blender until completely smooth. Strain through a fine-mesh sieve set over a large bowl. Rinse the blender and sieve. Refrigerate the purée until cold, about 30 minutes. (You can refrigerate the purée up to 1 day.)
  • Put the sugar and 1 cup water into a medium container. Cover tightly and shake until the sugar is dissolved. Add the corn syrup; stir to combine. Chill in the refrigerator until cold, about 30 minutes.
  • Put the raspberry purée, 1 cup of the simple syrup, the Framboise, rosemary, and guar gum (if using) in the blender.  Blend until smooth. Strain the mixture through the fine-mesh sieve into a tall (6 to 8 cup) container.
  • To check the density of the sorbet base, gently lower the egg into the container with a slotted spoon (don’t drop it in or it could break). If the egg sinks, remove it and stir in 2 Tbs. of the simple syrup. The goal is to adjust the sugar density with the syrup until the egg floats just below the surface of the sorbet base with an exposed area of shell that’s about the size of a quarter. Keep testing with the egg, adding more syrup 2 Tbs. at a time, until the egg floats as shown below.  When it does, remove the egg. Refrigerate the sorbet base until very cold, at least 30 minutes.
  • Freeze the sorbet base in an ice cream maker according to the manufacturer’s instructions. While the sorbet is churning, put two pint-size containers in the freezer. Transfer the sorbet to the pint containers and freeze until hardened, at least 4 hours before serving. If the sorbet hardens too much to scoop, let it sit in the refrigerator for 20 minutes before serving.

Make Ahead Tips

You can store the simple syrup, covered, for up to 2 weeks in the refrigerator.

You can refrigerate the sorbet base for up to 1 day before freezing.

The finished sorbet will keep in the freezer for up to 2 weeks; after that the texture may become icy, but you can thaw and refreeze the base in your ice cream maker.

Tip

Guar gum is a natural, plant-based emulsifier that helps prevent ice crystals, creating an extra-creamy sorbet. Often used in commercial ice creams, sorbets, and gluten-free products, it’s readily available in many grocery stores, and online.No ice cream maker? No problem. You can freeze the sorbet base into a no-machine sorbet (unchurned, but still smooth and scoopable): Pour the sorbet base into a wide, shallow baking dish; it should be about 1/2 inch deep. Freeze, stirring with a fork every 30 minutes, until so frozen that you can’t stir anymore; freeze until ready to eat.  Scoop into bowls to serve.

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