Raspberry Sorbet with Whipped Cream

CategoryDifficultyBeginner

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
1

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

2

Pulse raspberries in a food processor until coarsely chopped.

3

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

4

Whisk cream and remaining tablespoon sugar until soft peaks form.

5

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

Source:
http://www.marthastewart.com/

Ingredients

 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

Directions

1

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

2

Pulse raspberries in a food processor until coarsely chopped.

3

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

4

Whisk cream and remaining tablespoon sugar until soft peaks form.

5

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

Raspberry Sorbet with Whipped Cream
IngredientsDirections