At Community FoodBank, we mark the months not with a calendar, but with the beautiful produce flowing through the doors as the seasons change. This week, we celebrate the season with heirloom tomatoes, strawberries and raspberries. Although they need no embellishment, this weekend’s temperatures are forecast to spike into triple digits. With a supply of raspberries, what could be more refreshing than a dairy-free frozen dessert?
1 cup granulated sugar
1 cup water
6 cups raspberries (about 1 3/4 pounds), thawed if frozen
1 teaspoon freshly squeezed lemon juice
1. Heat the sugar and water in a small over medium-high heat, stirring until the sugar has dissolved. Remove from heat and set aside to cool slightly. (Alternatively, place the sugar and water in a container with a tightfitting lid. Shake vigorously for 3 minutes. Let rest for about 1 minute. Shake again until all the sugar has dissolved, about 30 seconds more.)
1. Place the raspberries and lemon juice in the bowl of a food processor fitted with a blade attachment and process until smooth, about 1 minute. Set a fine-mesh strainer over a medium bowl and strain the mixture, pressing down on the solids and scraping the inside of the strainer with a rubber spatula until mostly seeds remain (you should have about 2 1/3 cups raspberry purée); discard the solids.
3. Whisk the sugar syrup into the raspberry purée. Cover and refrigerate until cold, at least 1 hour.
4. Whisk the raspberry mixture to recombine. Freeze in an ice cream maker according to the manufacturer’s instructions. Transfer to a container with a tightfitting lid and place in the freezer until completely frozen, at least 3 hours. Let sit at room temperature to soften for a few minutes before serving. The sorbet will keep for up to 1 month.
This comes to you courtesy of chowhound.com
Community Food Bank’s mission is to provide food, nutritional education and advocacy for our neighbors in need within San Benito County.