I finally took the netting down from my little clump of raspberry bushes today. I’m averaging about two berries a day now; if the birds really want them that badly, more power to them. Six quarts are in the freezer, just waiting to be transformed into muffins and cobblers and other goodies when the winter winds are howling and we need just a little burst of summer’s sweetness to make it through to spring. In the meantime, there’s still plenty of fruit to make one of our new favorite treats, a sweet-tart sorbet that far surpasses the neon pink version you get in the store. Personally, I think it’s a bit on the sweet side, but I suppose sorbet isn’t designed to be eaten by the quart-ful. A single scoop with a few fresh berries is the perfect way to finish off a late summer meal.
This recipe does require an ice cream maker and a fine mesh strainer. I haven’t made any changes to the original recipe, but since Cook’s Illustrated recipes aren’t readily available online, I’ve included the whole thing here.
Raspberry Sorbet (Cook’s Illustrated July/August 2012; online subscribers go here)
Yield: 1 quart
Time: Begin at least 7 hours, or up to 27 hours, in advance (chill ice cream maker in advance–see note below)
Cook’s Illustrated Note: Super-chilling part of the sorbet base before transferring it to the ice cream machine will keep ice crystals to a minimum. If using a canister-style ice cream machine, be sure to freeze the empty canister for at least 24 hours and preferably 48 hours before churning. For self-refrigerating machines, prechill the canister by running the machine for five to ten minutes before pouring in the sorbet mixture. Make certain that you use Sure-Jell for low- or no-sugar recipes (packaged in a pink box) and not regular Sure-Jell (in a yellow box).
1 cup water
1 tsp. Sure-Jell for Less or No Sugar Needed Recipes (pink box)
1/8 tsp. salt
1 1/4 lb. (4 cups or 1 quart) raspberries, either fresh or frozen (thawed, with juices)
1/2 cup plus 2 T. sugar
1/4 cup light corn syrup
Combine water, Sure-Jell, and salt in medium saucepan. Heat over medium-high heat, stirring occasionally, until Sure-Jell is fully dissolved, about 5 minutes. Remove saucepan from heat and allow mixture to cool slightly, about 10 minutes.
Process water mixture and remaining ingredients in blender or food processor until smooth, about 30 seconds. Strain mixture through fine-mesh strainer, pressing on solids to extract as much liquid as possible. Transfer 1 cup mixture to small bowl and place remaining mixture in large bowl. Cover both bowls with plastic wrap. Place large bowl in refrigerator and small bowl in freezer and cool completely, at least 4 hours or up to 24 hours. (Small bowl of mixture will freeze solid.)
Remove mixtures from refrigerator and freezer. Scrape frozen base from small bowl into large bowl of base. Stir occasionally until frozen base has fully dissolved. Transfer mixture to ice cream machine and churn until mixture has consistency of thick milkshake and color lightens, 15 to 25 minutes.
Transfer sorbet to airtight container (I use a flat Tupperware container), pressing firmly to remove any air pockets, and freeze until firm, at least 2 hours. Allow the sorbet to sit at room temperature for five minutes to soften before serving.
Sorbet can be frozen for up to five days.