Sunday, July 17, 2011

Fresh Raspberry Sherbet

This has been a bumper crop year for our raspberries.  I think that because we had a wet cool spring, our raspberry plants thought they were in Oregon!  I have made several batches of jam, and am always looking for new ways to use our raspberries.  I found this recipe last night and it was wonderful and couldn't be easier!  My husband said that this is his new favorite ice cream.  It comes out a beautiful rich red color and is bursting with a fresh raspberry flavor.  It is perfect just as it comes out of the ice cream freezer.  If you end up having any left over and freeze it, it turns quite hard, so let if soften up a bit before serving. 




Fresh Raspberry Sherbet
from The Perfect Scoop by David Lebovitz.

What you need:
  • 4 cups raspberries (or other berries), fresh and/or frozen
  • 2 cups whole milk
  • 1 cup sugar
  • 1½ tsp. fresh lemon juice ( I used the juice of one whole lemon - I thought it tasted better, but add it to your taste)
  1. Puree the berries, milk and sugar in a food processor or blender until smooth.
  2. Strain to remove the seeds.
  3. Stir in the lemon juice.
  4. Freeze the mixture in your ice cream maker.

Tuesday, July 12, 2011

Raspberry Lime Rickey

I have raspberries coming on in my garden like crazy, so when I saw this fun drink using fresh raspberries in the newspaper today, I thought I would give it a try.  The article was about creating your own sodas, and how much better they are than anything you can buy in a can or bottle.  It was really good - I loved the combination of flavors.  I actually squeezed in a little extra lime juice at the end to give it a little more zip.  Very refreshing!



Raspberry Lime Rickey
from "Homemade Sodas"

1 cup fresh raspberries
1/4 c freshly squeezed lime juice
1 c sugar
Seltzer, chilled (I used club soda)
Lime wedges, to garnish

Mash raspberries in a small saucepan with a potato masher.  Stir in the lime juice and sugar until combined.  Warm over low heat, stirring often, until sugar dissolves and raspberries have released all their liquid.  Bring to a boil, then remove from heat.  Let cool to room temperature and then strain.  This syrup can be stored in the refrigerator for up to two days, but is best used immediately. 

Combine syrup and seltzer (or club soda) to taste.  Garnish each serving with a lime wedge.
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