Raspberry Sorbet

        From the blog For Love of the Table

 

1 1/3 c. (300 gr.) water

1 1/2 c. (300 gr.) sugar

1 1/2 to 1 2/3 lbs. fresh raspberries

1 T. fresh lemon juice—more or less, to taste

Make the simple syrup: Place the water and sugar in a saucepan and bring to a boil. Boil for one minute. Set aside to cool. You will have about 2 cups simple syrup, which will keep indefinitely in covered tightly in the refrigerator.

Gently wash the raspberries if they are dirty and spread on towels to dry. Purée the berries in the food processor fitted with the metal blade. Pass the purée through a fine-meshed sieve. Chill until cold.

Place the purée in a deep, container that is large enough to hold 6 cups. Add a cup of the simple syrup and stir well. Wash a raw egg well and dry carefully. Drop the raw egg (in the shell) into the sorbet base. If the sugar saturation of the base is where it should be, the egg will float so that a dime- to quarter-sized portion of the shell is visible on the surface of the sorbet base. If an area larger than a quarter is visible, add water. If the egg is not visible at all, or the area that is visible is smaller than a dime, add simple syrup. (When I made my sorbet, I needed to add another 2/3 cup of syrup.) After the sugar density has been corrected, remove the egg. Taste the sorbet and add lemon juice to taste. The rule of thumb is 1 1/2 tablespoons per quart of sorbet base (my raspberries didn't need this much).

Freeze the sorbet according to the manufacturer’s instructions on your ice cream freezer. Transfer to an airtight container and place in the freezer until firm. Makes about a quart of sorbet.

Note: The weight of raspberries given in the recipe is equivalent to about 5 to 5 1/2 cups of berries...which will in turn make about 3 cups of strained purée. This is why the recipe begins by adding 1 cup of simple syrup (1 cup is a third of 3 cups). It is interesting to note that the final amount of syrup needed was 1 2/3 cup...which is a third of 5 cups (approximately the volume of the berries before they were puréed). I suspected that I would need this larger amount but started with the smaller—you can always add more sugar syrup...you can't take it away once it has been added.

 

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