The July issue of Martha Stewart Living arrived in my mail box last Thursday, and I finally worked my way to the back of the magazine by Sunday morning. Which is where I discovered this super simple recipe for Raspberry Sorbet. It is starting to get really hot here, it's definitely summer in Texas, so I thought this might be just the thing to make to help keep us cool. And this easy fruit based dessert seemed like just the right treat to try while I'm still trying to work off those few extra pounds I picked up while on bed-rest. So I gave it a shot Sunday evening and the results were delicious. Definitely going to be returning to this recipe again.
Recipe from Martha Stewart Living; Serves 4
1/4 cup water
1/4 cup granulated sugar
1 12 ounce bag frozen raspberries
- Stir the water and sugar together until the sugar has dissolved.
- In a food processor, pulse the frozen raspberries until coarsely chopped. With the processor running, slowly add the sugar water and pulse until mixture is smooth.
- Transfer to an airtight container and freeze for at least 30 minutes. Serve.