Ben & Jerry' S Raspberry Sorbet

Ben & Jerry' S Raspberry Sorbet created by A Table Together

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.

Ready In:
1hr 35mins
Serves:
Units:

ingredients

directions

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

@TommyGato
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@TommyGato
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"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."

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  1. A Table Together
    Ben & Jerry' S Raspberry Sorbet Created by A Table Together
  2. A Table Together
    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.
  3. bzlassie
    Doesn't work; mixture will not freeze--probably because of the alcohol! Something missing from this recipe.
  4. TommyGato
    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.
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