Ben & Jerry' S Raspberry Sorbet

Total Time
1hr 35mins
Prep 5 mins
Cook 1 hr 30 mins

This recipe is from Ben & Jerry's Homemade Ice Cream and Dessert Book and it got many ooo's and ahhh's at a dinner recently. It is sized for a countertop freezer but you can double or triple the recipe for a larger ice cream freezer. The "cooking" time is an estimate for chilling and a "soft" freeze. It will take longer if you want it hardened. I use only 1 cup of sugar and still find this sorbet plenty sweet. Also I prefer using a blender or food processer to process the raspberries, sugar, lemon juice and water. I refrigerate the result and add the wine and corn syrup just before freezing. You can't taste the wine but I think the tannins add to the complexity of the flavor which is truly excellent in my book.

Ingredients Nutrition

Directions

  1. Combine the raspberries, sugar and lemon juice in a mixing bowl and refrigerate covered at least 1 hour.
  2. Add the red wine, corn syrup, and water when you are ready to freeze and stir gently until blended.
  3. Transfer the mixture to the ice cream maker and freeze following the manufacturer's instructions.
Most Helpful

4 5

After making this the first time, I will definitely try it again. The flavor is fantastic, but I also had issues with it fully freezing. Home freezers at zero degrees, and home ice cream makers are a likely culprit, but still - it's delicious.<br/><br/>My notes:<br/>- 1.5 tbsp of lemon juice<br/>- I used merlot<br/>- I will DEFINITELY puree and then strain everything through a fine mesh sieve first. I want to see how a chunk-less/seed-less mixture works. My raspberries froze solid while the rest of the sorbet was softer in consistency. <br/><br/>I did put the whole batch in the freezer to let it stiffen up overnight. Worked OK, but will see how it goes next time.<br/><br/>Still... DELICIOUS.

1 5

Doesn't work; mixture will not freeze--probably because of the alcohol! Something missing from this recipe.