Raspberry Lime Rickey Sorbet
- 1 quart (about 1 pound) fresh raspberries
- 1/2 cup sugar
- 1/4 teaspoon salt
- 1/4 cup plus 2 tablespoons lime juice (from about 3 limes)
- 11/2 cups sparkling water
- 1 teaspoon minced lime zest, for garnish (optional)
- 1. In a medium saucepan, combine raspberries, sugar, salt and 1/4 cup water. Place over medium heat, and stir about 1 minute to dissolve as much sugar as possible. Bring to a simmer, cover and reduce heat to low. Simmer until berries have begun to split apart and release their juices, 6 to 8 minutes.
- 2. Place a fine-mesh strainer over a container with a tight-fitting lid, and strain berries, pressing through as much fruit pulp as possible. Add lime juice and sparkling water, and whisk to combine. Cover, and refrigerate at least 4 hours, preferably overnight.
- 3. Churn sorbet in an ice cream maker according to manufacturer's instructions. Pack into a container with a tight-fitting lid, and freeze 2 hours. Remove from freezer 10 minutes before serving. Spoon into dishes, and garnish with a sprinkling of lime zest.
fresh raspberries, sugar, ubc, ubc, sparkling water, lime zest
Taken from www.epicurious.com/recipes/member/views/raspberry-lime-rickey-sorbet-1207299 (may not work)