RASPBERRY-ORANGE SORBET
3 cups raspberries
1 cup sugar
1/2 cup water
1/2 teaspoon orange extract
1 teaspoon finely grated orange zest
2 tablespoons raspberry liqueur
Chill all ingredients. Puree raspberries and strain through a fine sieve. Combine puree with other ingredients and stir for several minutes until all sugar is dissolved.
Transfer berry mixture to ice cream freezer and process according to manufacturer's instruction.
Serve immediately or spoon sorbet into covered air-tight container and freeze.
FOR ALTERNATIVE METHOD TO FREEZE:
Pour the berry mixture into a shallow pan so the mixture is no more than 2 inches deep. (An 8-inch cake pan, bread loaf pan or ice-cube tray with slats removed makes a suitable container.) Cover with foil and freeze about 1 1/2 to 2 hours; mixture will be almost firm but still soft and pliable. (If you've waited a little too long, simply allow to thaw on counter a few minutes before cutting.) Remove from freezer, cut into chunks and transfer to mixing bowl. Beat with hand mixer just until slushy and smooth. Serve immediately or return to original pan. Cover with foil and freeze.
Remove sorbet from freezer about 15-20 minutes before serving time and place in refrigerator to soften before scooping.
Makes 4 servings
Source: Oregon Raspberry and Blackberry Commission
3 cups raspberries
1 cup sugar
1/2 cup water
1/2 teaspoon orange extract
1 teaspoon finely grated orange zest
2 tablespoons raspberry liqueur
Chill all ingredients. Puree raspberries and strain through a fine sieve. Combine puree with other ingredients and stir for several minutes until all sugar is dissolved.
Transfer berry mixture to ice cream freezer and process according to manufacturer's instruction.
Serve immediately or spoon sorbet into covered air-tight container and freeze.
FOR ALTERNATIVE METHOD TO FREEZE:
Pour the berry mixture into a shallow pan so the mixture is no more than 2 inches deep. (An 8-inch cake pan, bread loaf pan or ice-cube tray with slats removed makes a suitable container.) Cover with foil and freeze about 1 1/2 to 2 hours; mixture will be almost firm but still soft and pliable. (If you've waited a little too long, simply allow to thaw on counter a few minutes before cutting.) Remove from freezer, cut into chunks and transfer to mixing bowl. Beat with hand mixer just until slushy and smooth. Serve immediately or return to original pan. Cover with foil and freeze.
Remove sorbet from freezer about 15-20 minutes before serving time and place in refrigerator to soften before scooping.
Makes 4 servings
Source: Oregon Raspberry and Blackberry Commission
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