RASPBERRY ORANGE SORBET
3 cups raspberries
1 cup sugar
1/2 cup water
1/4 teaspoon orange oil (or 1/2 teaspoon orange extract and
1 teaspoon finely grated orange zest)
2 Tablespoons raspberry liqueur
For best consistency, all ingredients should be chilled.
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 instructions.
Serve immediately or spoon berry sorbet into covered air-tight container and freeze.
ICE TRAY METHOD - If you do not have an ice cream freezer, here’s an alternate method:
(1) Pour the berry mixture into a shallow pan so that the mixture is no more than 2” deep. An 8” cake pan, bread loaf pan or an ice cube tray with slats removed all make suitable containers.
(2) Cover with foil and freeze about 1 ½ 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.)
(3) 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 to 20 minutes before serving time, and place in refrigerator to soften before scooping.
NUTRITIONAL ANALYSIS: 266 CALORIES PER SERVING: 0g Protein; 0g Fat, 64g Carbohydrate; 1mg Sodium; 0mg Cholesterol; 4g Fiber
Oregon Raspberry & Blackberry Commission