Molly Moon's Homemade Ice Cream by Molly Moon-Neitzel

Author:Molly Moon-Neitzel
Language: eng
Format: mobi, epub, pdf
ISBN: 9781570617973
Publisher: Sasquatch Books
Published: 2012-04-16T17:00:00+00:00

raspberry mint sorbet

The first time I tasted fresh mint with ripe summer fruit, I just about died from flavor explosion happiness. It is one of my very favorite parts of summer, and the most common breakfast in our house in July and August. Raspberry mint sorbet is a little taste of summer that can easily be made year-round with frozen raspberries and greenhouse mint. I try to pick twice as many berries as I think I’ll ever need, then freeze half, so I can get this summer taste during the January doldrums!

MAKES 1 TO 1½ QUARTS

1 cup water

2 cups sugar

½ cup finely chopped spearmint leaves, divided

3 cups fresh or frozen raspberries (if using frozen, make sure they are completely thawed before using)

¼ cup freshly squeezed lemon juice (from about 2 lemons)

Put the water, sugar, and all but 2 tablespoons of the mint into a small, heavy-bottomed saucepan with a lid. Cook over medium heat, whisking occasionally, until the sugar is dissolved. Before the mixture comes to a boil, remove from the heat. Cover and let the mixture steep for 30 minutes at room temperature. Pour the mint syrup into a shallow bowl and refrigerate until completely chilled, about 1 hour.

Meanwhile, thoroughly purée the raspberries with the lemon juice in a blender, 30 to 45 seconds. Evenly divide the purée between two bowls. Strain one half of the purée through a fine mesh sieve. Discard the sieve contents. Combine the strained and unstrained purées and place in the refrigerator to chill.

When the mint syrup is thoroughly chilled, strain it through a fine mesh sieve. Discard the sieve contents. In a medium bowl, combine the strained mint syrup and the raspberry purée.

Pour the mixture into an ice cream maker and process according to the manufacturer’s instructions. Sprinkle the reserved 2 tablespoons mint leaves into the machine during the last minute of processing. Using a rubber spatula, transfer the sorbet to an airtight glass or plastic freezer container. Cover tightly and freeze until the sorbet is firm, at least 4 hours.

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