Best Ben Jerry S Raspberry Sorbet Recipes
BEN & JERRY'S RASPBERRY ICE CREAM RECIPE - (4.1/5)
Provided by MJH
Number Of Ingredients 6
Steps:
- Toss the raspberries, ¾ cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining ¾ cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the heavy cream and milk and whisk to blend. Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed and stir them into the cream mixture. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 quart. Note: If you prefer a chunkier raspberry ice cream, return the raspberries to the refrigerator after pouring off the juice. After the ice cream stiffens, about 2 minutes before it is done, add the whole raspberries
RASPBERRY SORBET
When berries are in plentiful supply, I can think of nothing better than to make your own sorbet. This recipe comes from the UK chef Nigel Slater.
Provided by Sackville
Categories Frozen Desserts
Time 5h
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Put the sugar and water in a pot and heat until the sugar dissolves.
- This is likely to happen before the water boils.
- Do not stir, but instead set the mixture aside to cool and then put in the fridge until it is completely cold.
- Afterwards, mix the berries, cold syrup and creme de cassis in a food processor or blender.
- Whiz until smooth and then, if desired, push through a sieve to remove the seeds.
- You can leave the seeds in if you like a little crunch in your sorbet.
- Freeze the mixture in an ice cream maker.
- You can also do it by hand, stirring the frozen edges into the center every hour or so until it is nearly frozen.
- However, the texture will not be as velvety as in an ice cream maker.
Nutrition Facts : Calories 174.8, Fat 1, Sodium 2.1, Carbohydrate 43.1, Fiber 10, Sugar 30.8, Protein 1.9
FRESH RASPBERRY SORBET
You can use either fresh picked berries or frozen with this recipe. Do not use boxed raspberries if you use frozen. You do not need the syrup. Strain the seeds from the puree for a smoother sorbet. From Cuisine at Home.
Provided by Bev I Am
Categories Frozen Desserts
Time 4m
Yield 2 1/2 cups
Number Of Ingredients 3
Steps:
- Combine berries with sugar and citrus juice, crushing them lightly with the back of a spoon.
- Let rest at least 30 minutes, or until the berries release their juice (If using frozen berries, allow to rest until thawed).
- Transfer berries and juice to a food processor and blend until smooth; strain puree, if desired, then chill until cold.
- Freeze puree in an ice cream maker according to manufacturer's directions.
- When frozen, transfer to a freezer container, press a piece of wax paper to top, and freeze until firm, at least 3 hours.
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