I have a new toy: An ice cream maker! My oldest and I made chocolate chocolate chip ice cream last night, but I wanted to make something for me that I wouldn't feel 100% guilty for eating.
2 14oz bags frozen raspberries
2 cups water
2 cups sugar
6 mint leaves
1 lemon
Set the berries out to thaw. Meanwhile, make a simple syrup. bring the sugar and water to a boil in a medium sauce pan. Reduce to a simmer and add in the mint and juice of one lemon, and simmer for 5 minutes. Remove the mint leaves and add in the thawed raspberries. Heat them through for another few minutes, and remove the pan from the heat and allow to cool.
Pour the mix into either a food processor, a wand blender or a regular blender, and blend well. Pour half the mix into a mesh strainer over a bowl and strain out the seeds. A silicone spatula will help this happen faster. Repeat with the second half.
Turn on your ice cream maker and pour the mix in. Follow your makers instructions for how long to let it work. If the sorbet is too thin for your liking, put it in the freezer to firm up before eating. Hope you enjoy!
Costs:
Mint, water and sugar: Already on hand.
Raspberries: $3.19 per bag
Lemon: 3 for $1.00
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