raspeberry sorbet 2

I guess I must be in my full summer mode right now since all I seem to be conjuring up in the kitchen are cool things, especially ice creams and sorbets.  Not that there’s anything wrong with that, of course.
Unless you happen to be always on a diet.  Which I always seem to be! But I do make sacrifices this time of the year. 
I mean.  When else are you going to get those fresh, juicy, red-ripe tomatoes spread all across strips of bacon (preferably (Arkansas Petit Jean Bacon) and soft sourdough bread.  That’s a splurge I will gladly walk or run extra miles for.  But only in the summer with fresh, homegrown heirloom tomatoes.
And blackberries.  You may have already seen how I’ve been using those in that absolutely delicious Fresh Blackberry Ice Cream I posted about recently.  Or maybe it was the Blackberry Lemonade.  You are going to give that Spicy Blackberry Chipotle Glaze a try the next time you smoke or grill, aren’t you?  And when you really want a bite of the fresh taste of summer sweetness, well you just can’t pass up Ashley’s Blackberry Cobbler.
But, wait.  We’re supposed to be talking raspberries today!  Yep.  I’m kinda’ mad about them as well.  And this Fresh Raspberry Sorbet is so light and refreshing, you won’t feel weighed down from a heavy dessert at all. 
I just know you’re gonna’ love it.
But before we get down to the business of making this temptingly tart treat, I wanted to let ‘you know that if you just happen to be watching KTHV Channel 11’s This Morning (Little Rock) program with Tom Brannon, Alyse Eady and Ashley Blackstone next Wednesday, July 17, look for me.  I’ll be making that Roasted Banana and Toasted Walnut Ice Cream I recently treated you to.  I hope my eyes aren’t crossed and my tongue’s untied.
Fresh Raspberry Sorbet


  • 2 cups sugar
  • 2 cups water
  • 2 quarts fresh raspberries plus additional ones for garnish
  • 2 –3 teaspoons fresh lemon or lime juice (your preference)
  • 2 teaspoons orange juice (optional)
  • 1 teaspoon raspberry extract (optional)
  • 1/2 cup maple syrup (can substitute honey or corn syrup as well)
  • Fresh mint leaves for garnish


  1. Make a simple syrup with the sugar and water: bring the sugar and water to a boil in a medium saucepan over medium to medium-high heat. Reduce and allow the syrup to simmer slowly until the sugar dissolves completely. This should take approximately 3-5 minutes. Do not scrape the sides of the pan while the syrup in boiling. Cool completely.
  2. Place the 2 quarts of raspberries, raspberry extract and the juices in the bowl of a food processor or blender and puree until smooth. You may strain through a sieve at this point if the seeds will be a problem for you. I usually do not strain. Add in the raspberry extract, maple syrup and cooled simple syrup and blend thoroughly.
  3. Allow to chill. I usually let mine sit overnight in the refrigerator, but a shorter period is fine so long as the mixture is completely chilled.
  4. Freeze according to your ice cream maker’s directions. Allow to harden in the freezer 3 – 5 hours before serving. Garnish each serving with mint and fresh raspberries.
Adapted from Paula Deen (The Food Network), Food and Wine 2011, and Tim Tolley (The Food Network)