The secret to an ultra-chill sorbet is in the pectin
Raspberry sorbet is refreshing — but it’s often too icy to be worth eating.
For smooth scoops, we froze a small portion of the base separately, adding it back to the rest before churning.
This small amount froze so rapidly, there wasn’t enough time for large ice crystals to grow; mixing this superchilled mixture into the larger base encouraged the growth of similarly small crystals, for a fine-textured result.
We also added pectin in addition to the berries’ natural amount to give the sorbet stability in and out of the freezer. If using a canister-style ice cream machine, be sure to freeze the empty canister for at least 24 hours and preferably 48 hours before churning.
For self-refrigerating machines,
prechill the canister by running the machine for five to 10 minutes before pouring in the sorbet mixture. Let the sorbet sit
at room temperature for five minutes to soften before serving.
Fresh or frozen berries may be used. If using frozen berries, thaw them before proceeding.
Raspberry Sorbet
Makes 8 servings
1 cup water
1 teaspoon powdered pectin 1⁄8 tsp salt
1 1⁄4 pounds (4 cups) raspberries 1⁄2 cup (3 1⁄2 ounces) plus 2 tablespoons organic sugar
1⁄4 cup light corn syrup
Start to finish: 6½ hours
Heat water, pectin, and salt in medium saucepan over mediumhigh heat, stirring occasionally, until pectin is fully dissolved, about five minutes. Remove saucepan from heat and let cool slightly, about 10 minutes.
Process raspberries, sugar, corn syrup and cooled water mixture in food processor until smooth, about 30 seconds. Strain purée through fine-mesh strainer into bowl, pressing on solids to remove seeds and pulp (you should have about 3 cups purée); discard solids. Transfer 1 cup purée to small bowl and place remaining purée in large bowl; cover both bowls with plastic wrap. Place large bowl in refrigerator and small bowl in freezer and chill for at least four hours or up to 24 hours. (Small bowl will freeze solid.)
Remove purée from refrigerator and freezer. Using tines of fork, scrape frozen purée into large bowl with chilled purée. Stir occasionally until frozen purée has fully dissolved.
Transfer mixture to ice cream machine and churn until mixture resembles thick milkshake and lightens in colour, 15 to 25 minutes. Transfer to airtight container and freeze until firm, at least two hours or up to five days. Serve. Per serving: 108 calories (4 calories, or 4 per cent from fat); 0 g fat; 0 milligrams cholesterol; 49 mg sodium; 28 g carbohydrate; 4 g fibre; 23 g sugar; 1 g protein.