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- Source: Prime Time Emeril Cookbook
- Dish Type: Dessert
- Version: 2 [other versions]
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Raspberry Sorbet
Instructions
Combine the raspberries, syrup, and lemon juice into a bowl. Process, in two batches, in a food processor until smooth. Strain through a fine-mesh strainer into a medium bowl; discard the seeds. Refrigerate until well chilled, at least 2 hours.
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Pour the purÈe into an ice cream machine and churn according to the manufacturerís instructions. Pack into an airtight container and freeze for at least 2 hours before serving.
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To serve, scoop into dessert bowls and drizzle with the raspberry coulis.
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Yield: 1 quart
Ingredients
- 4 1/2 cups raspberries (about 18 ounces), rinsed and drained
- 3 cups
- 3 tablespoons fresh lemon juice
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