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Old 07-16-2003, 08:19 PM   #1
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Raspberry Sorbet....

Just made this today, altho I didn't have just frozen raspberries but had a bag with about 12 0z. left of a Berry Medley I got from Trader Joe's.
Here's the recipe...verrrrry refreshing...

Raspberry Sorbet
1 1/2 cups SF Raspberry DaVinci or Torani syrup
1 cup water
12 ounce bag frozen raspberries, puréed and strained (about 1 cup)
4 teaspoons freshly squeezed lemon juice

Puree the berries...you may have to puree some and then leave in blender for a bit to thaw some...continue until puréed...then strain. While still cold, add the syrup, lemon juice and water and blend a bit. Then, pour into your ice cream maker...mine is the Cuisinart...and run it for about 30 minutes. You can then either devour it or put into an airtight container in freezer. You might want to leave it out a bit before serving then.
Entire recipe is approximately 13 carbo grams with 4.5 grams of fiber.
Makes about 4 cups.

This is really yummy....and good for you. Can't get enough of those dark berries for those wonderful antitoxins, you know!
[color=purple]"When I took the leap, I had faith I would find a net...
Instead I learned I could fly."

Last edited by scuzami; 07-16-2003 at 08:26 PM..
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Old 07-17-2003, 06:24 AM   #2
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Sounds wonderful...I wonder if adding any lecithin, glycerine, and/or xanthan gum would help to make it more spoonable from the freezer. They may be better suited to the texture of ice cream. I have tried them using the recipes in the ice cream sticky and everything I have tried has turned out great! Maybe on of the ice cream experts on the board can help.

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Old 07-17-2003, 05:01 PM   #3
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Thanks for that suggestion...I may try that next time I make this. As it is now, it helps to leave it out of freezer for a while or zapping it in the microwave for 2 to 3 minutes...before you plan on eating it...it does get rather hard!
I wonder if anyone else has made sorbet using the lecithin, glycerin or xanthan gum....?
Anyone out there?
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Old 07-18-2003, 02:38 AM   #4
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I haven't made the sorbet - but I would definitely add the lecithin, glycerine, and xanthan gum:

1 - 2 Tbsp. Liquid Lecithin (or 3 Tbsp. ground lecithin granules)
2 Tbsp. glycerine
1/4 - 1/2 tsp. xanthan gum.

I would blend the syrup, lemon juice and water, and add the lecithin and glycerine to this mixture. Then, whisk in the xanthan gum - you want to sprinkle it over the mixture as fine as possible so that it blends in completely.
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Old 07-18-2003, 11:21 AM   #5
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Thank you auntie3...I really do appreciate this. It's all right to have it hard for me as I can nuke it some...but company is another thing...better to have softer w/o having to micro it or let out...and I have all those ingredients on hand...thanks again!
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