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Red Rose Raspberry Sorbet Recipe


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     Red Rose Raspberry Sorbet

Category   Desserts - Breads
Sub Category   None
Servings   1 quart

24 oz fresh or frozen raspberries (roughly 5 1/2 - 6 cups)
1 cup cold water
2 cups granulated sugar
2 tablespoons lemon or lime juice
2 tablespoons Chambord or raspberry liqueur (optional but recommended)
1 1/2 teaspoon rose water

Thoroughly blend the raspberries (I'm using frozen) and the water in your food processor (a blender will work too). Strain the berries to remove the seeds, pressing firmly against the berries to extract every last drop of juice from the pulp. This will be messy and require some patience.
Add the sugar and lemon or lime juice and stir for a few minutes, until the sugar dissolves. Then add the rose water, half teaspoon at a time and taste check the mixture between additions. (You're aiming for a fresh raspberry flavor with complementary floral notes, not something that could pass as air freshener or grandma's perfume.)
If you're working with frozen berries, as I am today, you should be able to add the mixture to your ice cream maker now. Otherwise cover the mixture and transfer to the refrigerator to chill. Once the mixture is very cold you can churn according to your ice cream makers instructions.
When finished, transfer the sorbet to your freezing container, seal and chill until firm. Enjoy!

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