Raspberry Cherry Sorbet

Posted on August 13, 2014


-1.0 setup and necessary objects

  • Have an ice cream maker (I have the $50 cuisinart one where you freeze the bowl, it does the job just fine)

1.0 Raspberry Cherry Sorbet

  • 24 oz  ________________ Puréed Raspberries  (~ 3 Cups) Fresh or frozen.
  • 8 oz  ________________  Puréed Sour Cherries (~1 Cup) Fresh or frozen
  • 6 oz  _______________ Sour Cherry Juice (I used red jacket orchards, but you could just use any red berry juice)
  • 12 Cup  __________________ simple syrup (1 part sugar one part water, cooked)
  • 2 oz   _________________________ Maraschino liquor
  • Combine the berry purée, juice, and simple syrup in a saucepan.  Heat till it starts to bubble.
  • Add the maraschino liquor (you could use some other liquor here, but you need a little alcohol to keep it from just turning to a block of ice when frozen.)
  • Pour the mixture into a bowl and let cool.  (I was impatient and used ice packs in a ziploc bag – which looks very gory).
  • Once the mixture is cooled (at least to room temp, fridge temp. is better though).
  • Run it through your ice cream machine – for about 30 minutes.
  • Quickly transfer it to a container and freeze.