My friend Jerry has been making me drool over his ice creams from David Lebovitz and his rave cookbook The Perfect Scoop. As I was sitting out melting in the muggy heat I decided that it was high time for me to give sorbet a try. I don't have an ice cream machine~ that is, if you don't count the old crank model in the garage~ but I've heard you can make a smooth sorbet without one.
As usual, I'm up for a challenge.
Raspberry Lime Sorbet
3 cups frozen raspberries
1/3 cup sugar
2T Rose's lime juice
1 cup water
In a blender, combine all ingredients and blend until smooth. Pour into a glass 9x9 baking dish. Cover with plastic wrap and place in the freezer. After 30 minutes, remove and stir well, breaking up any clumps. Cover and re-freeze, stirring every 30 minutes or so. The more often the sorbet is stirred, the smoother it becomes. Freeze solid before serving.
Honestly, this sorbet was smooth and tangy. Wonderful on a hot afternoon! Most importantly~ it couldn't have been any easier!
Y'all give it a try!