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Ingredients
- 1/2 cup sugar
- 1 pint fresh raspberries
- 1 medium pear, peeled, cored, and cut up
- 1/3 cup lime juice
- 1 tbsp pear liqueur or vodka (optional)
- 1/8 tsp salt
- Fresh raspberries (optional)
Details
Servings 6
Preparation
Step 1
For simple syrup, in small saucepan bring 1 cup water and the sugar to boiling, stirring to dissolve sugar. Reduce heat. Simmer, uncovered, 3 minutes. Remove from heat. Place in refrigerator to cool.
Meanwhile, for puree, in food processor combine the 1 pint raspberries, pear, lime juice, pear liqueur, and salt. Cover; process 30 seconds or until smooth. Strain mixture through fine-mesh sieve to remove seeds; discard seeds. Stir in chilled simple syrup.
Spread mixture in an 8x8x2-inch baking pan. Cover; freeze 4 hours or until solid. Break up mixture with a fork; place in food processor. Cover; process 30 seconds or until smooth. Transfer to 1-quart freezer container; cover and freeze sorbet 6 to 8 hours or until solid. To serve, let stand at room temperature 5 minutes before scooping. Serve with additional raspberries.
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