Sunday, September 26, 2010

When it's this hot . . .

there's only one thing worth cooking . . . or should I see freezing--ICE CREAM. Or how about this refreshing Raspberry Sorbet from Lick It! Creamy Dream Vegan Ice Creams Your Mouth Will Love.

Raspberry Sorbet
Makes 1 generous quart
Since I like red wine with a hint of raspberries, I thought I’d try raspberries with a hint of wine. Don’t worry if you don’t have any wine on hand; this sorbet is wonderful without it as well.

5 cups raspberries
3/4 cup agave syrup
1/2 cup water
Juice of 1/2 lemon
1/4 cup fruity red wine, such as Syrah (optional)

Combine the raspberries, agave syrup, water, and lemon juice in a blender and process until smooth. Place a fine-mesh strainer over a medium bowl, pour the blended mixture into the strainer, and press it through to remove the seeds. Chill in the refrigerator for at least 2 hours, or until cold. Whisk in the wine, if using. Then freeze in an ice cream maker according to the manufacturer’s directions.

Note: If you use the wine, the sorbet will need to harden in the freezer for several hours, or until it reaches the desired consistency.

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