raspberry sorbet or granita

Ingredients

• Servings: 10
• 4 (6 ounce) containers fresh red raspberries
• 1/2 cup honey
• 4 cups water, divided
• 3/4 cup sugar
• 1/2 cup light corn syrup

Recipe

Preparation Time: 20 mins Cook Time: 5 mins Ready Time: 6 hrs 25 mins


• place raspberries in work bowl of a food processor, and process until smooth. if an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. whisk together pureed raspberries and honey in a large bowl.
• combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. bring to a boil over high heat. boil until sugar is dissolved, about 2 minutes; do not stir. stir the sugar water and the remaining 1 cup of water into the raspberry puree.
• make an ice bath by filling a very large bowl with water and ice. set the bowl of raspberry puree in the ice bath, and whisk until cool. pour cooled puree into a 9x13 baking dish, and cover; freeze until solid, 6 to 8 hours.
• to make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. for a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.