Raspberry Sorbet With Fresh Whipped Cream

From Martha Stewart Living July 2010 Issue; I was so happy to find a recipe for sorbet that did not use an ice cream maker. It tasted to good!

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1⁄4 cup water
• 1⁄4 cup sugar, plus
• 1  tablespoon sugar
• 1 (12 ounce) bag frozen raspberries or 3  cups fresh raspberries, frozen
• 1⁄2 cup heavy cream

Directions

1. Stir together water & 1/4 cup sugar until sugar dissolves. (I added more sugar than 1/4 cup b/c raspberries are very tart when frozen).
2. Pulse raspberries in a food processor until coarsely chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, freeze until firm, about 30 minutes.
3. Whisk cream & remaining tablespoon sugar until soft peaks form. (This portion of the recipe did not work for me. Maybe I needed more sugar than just a tablespoon, but I ended up using cool whip).
4. Scoop sorbet into 4 glasses, & top with whipped cream.