On the subject of raspberries, here’s a very simple and yummy sorbet: just raspberries, sugar, water and a pinch of salt. The hardest part of the recipe is straining the raspberries. You can achieve this fairly quickly if you sort of mash the juices through the strainer with a spatula. Or you can just leave it to drip through slowly while photographing it, playing a round of pirate snap with your daughter and chopping up a watermelon. Chill the raspberry syrup for a bit and then pour it into your new found love…the ice cream maker.
There it is, spinning around in its near freezing state. A watched pot may never boil, but three people standing over an ice cream maker watching it work its magic hasn’t yet seemed to halt the freezing process.
The ice cream or sorbet comes out in this very smooth and creamy state and hardens up a bit in the freezer. Without preservatives and gums that store bought brands have, it takes a few moments on the counter once thoroughly frozen to scoop easily. M had the idea to put dollops of the stuff into the baby’s food freezer trays which was a stroke of genius. Now they pop out into easy to serve and eat sizes – just pick the number of scoops you want. Also a good way to do a bit of portion control, which isn’t a bad thing when you like to end each day with a bite of raspberry (or vanilla or chocolate or mint) heaven.