Raspberry Sorbet You Can Make in the Food Processor
Thank you to Safest Choice Eggs for sponsoring this post.
I named this frozen confection Raspberry Dream because once you whirl together the raspberries, simple syrup, and egg whites, what results is nothing short of dreamy. Cold, tangy, and luscious, you’ll want to lick this simple raspberry sorbet right out of the bowl of your Cuisinart. The fact that it will only take you about five minutes of hands-on time and just a few ingredients means it’s a dream to make, too.
A Different Kind of Sorbet
This sorbet departs from typical preparations in that it’s made with the whole fruit instead of just juice. Using the entire raspberry, seeds and all, has a couple of upsides: It’s less fussy to make (no straining through a sieve). And you get all the nutritional benefits of the whole fruit, most notably, the fiber. It also means your sorbet will have a bit of texture from all those tiny seeds (something nobody in my crowd seemed to mind or even notice for that matter).
Whirled in the Food Processor
Learning how to make sorbet in a food processor involves just three steps.
- You start by heating sugar and water in a saucepan just until it liquifies into simple syrup.
- Then, blend the syrup with frozen raspberries in a food processor.
- Finally, add a couple of pasteurized eggs whites (such as Safest Choice) and let it run a good while to kick the texture up from creamy to luxurious. Since the eggs in this recipe don’t get cooked, using pasteurized whites minimizes risk of food borne.
You can spoon your frosty treat straight from the food processor into
your mouth a bowl to enjoy while it’s still soft and luscious. Or, scoop it into a container and let it freeze up good and solid to enjoy on a cone.
Preferably along with someone you love.
What could be dreamier than that?
Raspberry Dream Sorbet
- 1/2 cup water
- 1/2 cup sugar
- 2 cups frozen raspberries (one 12-ounce bag)
- 2 pasteurized egg whites such as Safest Choice (see Notes)
Put the water and sugar in a small saucepan over medium-high heat and cook until the sugar completely dissolves, making a simple syrup. Pour into a glass pitcher or bowl to cool.
Once the simple syrup has cooled to room temperature, pour it into the bowl of a food processor fitted with a metal blade. Add the raspberries and run the processor for 1 minute. Scrape down the sizes and bottom of the food processor. Add the egg whites and let it run another two minutes until the mixture turns light in color and texture, scraping the sides and bottoms as needed.
Serve immediately (it will be very soft) or spoon it into a freezer-friendly container, cover, and freeze until firm, at least 3 hours.
If you don't have Safest Choice eggs, you can use 1/4 cup of pasteurized egg whites.
This simple raspberry sorbet is adapted from a recipe for Pineapple Blizzard by Abby Mandel