Red Raspberry Sorbet Recipe - Cooking Index
Red Raspberry Sorbet Recipe - Cooking Index
| 3 cups | 711ml | Fresh raspberries |
| 1 cup | 328g / 11oz | Basic sugar syrup - (see recipe) |
Position knife blade in food processor bowl; add raspberries and Basic Sugar Syrup, and process until smooth. Pour mixture into an 8-inch square baking dish; cover and freeze at least 8 hours or until firm.
Remove mixture from freezer; break into chunks. Position knife blade in food processor bowl; add frozen chunks, and process until smooth. Yield: 4 cups (serving size: 1/2 cup).
Source:
Cooking Light, June 1994, page 80
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