Raspberry-Lime Rickey Sorbet

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Appears in Cook's Illustrated July/August 2012

The most important ingredient in raspberry sorbet isn’t the raspberries. It’s the water.

SERVES 8 (Makes 1 quart)

TIME 50 minutes, plus 6 hours freezing

WHY THIS RECIPE WORKS

For our raspberry sorbet recipe, we super-chilled the base and used just the right ratio of sugars to water to ensure the finest-textured ice crystals possible. We also bumped up the berries’ natural amount of pectin to give the sorbet stab...

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