Raspberry Sorbet

Name: Raspberry Sorbet
Yield: Serves 8 (Makes 1 quart)
Cuisine: Europe, French
Ingredients: 1 cup, water; 1 teaspoon, Sure-Jell for Less or No Sugar Needed Recipes; 1/8 teaspoon, salt; 1 1/4 pounds (567 grams; 4 cups), raspberries; 10 tablespoons, sugar (1/2 cup plus 2 tablespoons); 1/4 cup, light corn syrup

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Appears in Cook's Illustrated July/August 2012, America's Test Kitchen TV

Desserts or Baked Goods

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

SERVES8 (Makes 1 quart)

TIME45 minutes, plus 6 hours freezing

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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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