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ben jerry s raspberry sorbet


this recipe is from ben & jerry's homemade ice cream and dessert book and it got many ooo's and ahhh's at a dinner recently. it is sized for a countertop freezer but you can double or triple the recipe for a larger ice cream freezer. the "cooking" time is an estimate for chilling and a "soft" freeze. it will take longer if you want it hardened. i use only 1 cup of sugar and still find this sorbet plenty sweet. also i prefer using a blender or food processer to process the raspberries, sugar, lemon juice and water. i refrigerate the result and add the wine and corn syrup just before freezing. you can't taste the wine but i think the tannins add to the complexity of the flavor which is truly excellent in my book.


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  1. Combine the raspberries
  2. Sugar and lemon juice in a mixing bowl and refrigerate covered at least 1 hour
  3. Add the red wine
  4. Corn syrup
  5. And water when you are ready to freeze and stir gently until blended
  6. "transfer the mixture to the ice cream maker and freeze following the manufacturers instructions"

Step 3

Total Time in Minute 95

Ingredients Count 6

cooking ben   jerry  s raspberry sorbet

See More Relate Photo


Fresh raspberries



Juice of

Cold water

Dry red wine

Light corn syrup

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