Raspberry Sorbet (with honey) - Mondays with MiMi

     I'm sure you have heard the saying that great minds think alike.  I guess that it's true.  When I got out the pink velvet ice cream with cream cheese frosting at our Valentine's Day get together both my husband, Pops, and son-in-law, Matt, were excited that I had made raspberry sorbet.  It baffles me how they both incorrectly thought I had made raspberry sorbet and were excited it.  As it turned out they both liked the ice cream that night but I knew I would be making raspberry sorbet for our next get together.

     I was a little bit disappointed that Matt was unable to make it to our family dinner when I was so excited to surprise him with raspberry sorbet but I was sure to send plenty home for him to enjoy.  As it turns out it was a big hit for everybody who ate it.  I went straight to work the next week coming up with a strawberry orange sorbet.  I am sure that there will be some blackberry sorbet as soon as they ripen on our vines.

    Sorbet is such a nice fruity and refreshing treat.  I am sure that my family will be requesting it quite often in the future.  I will be happy to oblige.  It's quick and easy to make and has a lot of fruit in it.  As with my ice cream recipes, I like to sweeten with honey instead of processed sugar.  I hope to experiment a little more with using maple syrup as a sweetener too.

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Raspberry Sorbet

Ingredients:

1 1/2 pounds fresh or frozen raspberries

1 1/2 cups water

1 1/2 cups honey

3 T lemon juice

Optional: the zest from one lemon

1. Place all of the ingredients in a food processor or blender. Whir it together until it is all fully incorporated and the berries have broken down.
2. You can filter out the seeds if you would like.
3. Place in the bowl of your ice cream machine and process according to the manufacturers directions.
4. Store in the freezer until ready to eat.