Raspberry Sorbet with Whipped Cream


August 13, 2015

Martha gives us a classic


1/4 cup water

1/4 cup plus 1 tablespoon sugar

1 bag (12 ounces) frozen raspberries or 3 cups fresh raspberries, frozen

1/2 cup heavy cream


1Stir together water and 1/4 cup sugar until sugar dissolves.

2Pulse raspberries in a food processor until coarsely chopped.

3With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, and freeze until firm, about 30 minutes.

4Whisk cream and remaining tablespoon sugar until soft peaks form.

5Scoop sorbet into 4 glasses, and top with whipped cream.