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Print this Recipe    Rasp Orange Sorbet

Raspberry Orange Sorbet
Serving Size : 4

3 cups raspberries
1 cup sugar
1/2 cup water
1/2 teaspoon orange extract and 1 teaspoon finely grated orange zest
2 tablespoons raspberry liqueur

For best consistency, all ingredients should be chilled. Puree
raspberries and strain through a fine sieve. Combine puree with
other ingredients and stir for several minutes until all sugar is
dissolved. Transfer berry mixture to ice cream freezer and process
according to manufacturer's instructions. Spoon berry sorbet into
covered airtight container and freeze at least two hours to harden.

Ice tray method:

Pour the berry mixture into a shallow pan so that the mixture is
no more than 2" deep. An 8" cake pan, bread loaf pan or an ice cube
tray with slats removed all make suitable containers.

Cover with foil and freeze about 1 1/2 to 2 hours - mixture will
be almost firm, but still soft and pliable. (If you've waited a
little too long, simply allow to thaw on counter a few minutes
before cutting.) Remove from freezer, cut into chunks and transfer
to mixing bowl. Beat with hand mixer just until slushy and smooth.

Return to original pan, cover with foil and freeze until firm - at
least two hours.

Remove sorbet from freezer about 15 to 20 minutes before serving
time, and place in refrigerator to soften before scooping.

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