This rich & colorful strawberry/Raspberry sorbet is a perfect treat on a hot spring’s day. It has a wonderfully light and refreshing flavor with a grainy consistency and very simple dessert to make at home; just mixing together freezing fruit, water, sugar, and lemon juice. I have used fresh strawberry and raspberry for this recipe; you can use the frozen fruits.
1 cups water
1 cup sugar
2 pounds of strawberry
1 pounds of raspberry
1/3 cup fresh lemon juice
1/3 cup fresh orange juice
2 tbl spoon rum (optional)
- Put water and sugar in heavy saucepan over high heat until sugar dissolves. Boil 5 minutes. Leave it to cool.
- Puree berries in food processor until smooth. Add the puree , orange and lemon juices,rum to cool sugar syrup; stir to blend. Cover and refrigerate until cold, about 2 hours.
- If you are making the sorbet in ice-cream maker process strawberry/raspberry mixture in ice cream maker according to manufacturer’s instructions or place mixture in shallow container and freeze, stirring every hour until set, about 6 hours.