April 12, 2025

    One more idea for the pesky Raspberry Sorbet! Let’s try out the plastic food processor blades, maybe they won’t chop up the seeds! Also, let's get enough raspberries for a double batch! We got four of the 12 oz. Driscoll packages at Whole Foods and that got us a double batch. At $6.49 each, that’s $25.96 worth of raspberries, which is why you never find anything like this sorbet in the supermarkets. Nobody would pay that much for about a quart of sorbet! We don’t add any water to it, so it is the richest, thickest sorbet you’ve ever had. 

    Oddly enough, Cook’s Illustrated does not have their old recipe from their July/August 1995 issue on the website. We want our sorbet to be a bit tart so we use 3/4 cup of sugar per batch instead of the 1 cup that Cook’s Illustrated’s recipe calls for. Here’s our ingredient list for a double batch:

    48 Oz raspberries that produced 4 cups of filtered raspberries

    1.5 cups sugar

    2 tbsp lemon juice

    2 tbsp di Amore Raspberry Liquour

    We don’t use any water!

Here we are at 9:37 AM, the first 2 packages have been processed and Bill’s running them through the new, smaller China Cap. We got started at about 9:30.