2 Tablespoons raspberry liqueur
DIRECTIONS
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. Spoon berry sorbet into covered air-tight
container and freeze at least two hours to harden. 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. (4) Return to
original pan, cover with foil and freeze until firm - at least two hours.
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
