Raspberry Sorbet or Granita Best Family Recipes
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| Raspberry Sorbet or Granita |
"No ice cream system required! Partially sweetened with honey to offer it a delicious solar-ripened first-class. Very tart and very flavorful. This recipe is flexible, as the finished product can be an icy granita or clean sorbet. "
Ingredients :
- 4 (6 ounce) packing containers fresh pink raspberries
- half cup honey
- 4 cups water, divided
- 3/4 cup white sugar
- half cup light corn syrup
Instructions :
| Prep : 20M | Cook : 10M | Ready in : 6H25M |
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- Place raspberries in work bowl of a food processor, and system until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a first-class sieve to take away seeds. Whisk collectively pureed raspberries and honey in a big bowl.
- Combine 3 cups of water, sugar, and corn syrup in a huge saucepan; stir to mix. Bring to a boil over excessive warmness. Boil until sugar is dissolved, about 2 minutes; do not stir. Stir the sugar water and the ultimate 1 cup of water into the raspberry puree.
- Make an ice bathtub through filling a very big bowl with water and ice. Set the bowl of raspberry puree within the ice bath, and whisk until cool. Pour cooled puree right into a 9x13 baking dish, and cowl; freeze until strong, 6 to 8 hours.
- To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, switch frozen puree to a food processor and method until clean.
Notes :
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