Raspberry Sorbet

Raspberries here, raspberries there, raspberries everywhere! Every day this bountiful season, Ashram karma yogis fill tray upon tray of richly red raspberries. It’s a gentle harvest, a tentative encouraging pinch with finger and thumb and off they slide. Sometimes conversations meander through the raspberry rows and other times more subtle listening goes on.

When the breakfast bells chime, the raspberries sit in their large bowl eagerly waiting to delight residents and guests. Daily the bowl empties to the Hari Om song of breakfast. On the lineage celebration weekend, they dressed themselves up into a royal perfect pink mass of cooling sorbet deliciousness that we heartily enjoyed.

Cooking Instruction

Gather:

  • 4 cups raspberries, fresh or frozen (We don’t wash them to keep them firm. If frozen, thaw slightly before pureeing.)

Puree with:

  • 1 tablespoon brown rice syrup or agave nectar
  • 1 tablespoon lemon juice
  • Strain with a sieve.

Make a basic syrup:

  • 2/3 cup organic raw cane sugar
  • 2/3 cup water
  • Combine and boil, stirring to dissolve sugar.
  • Cool completely.

Combine: the puree and syrup with a whisk.

  • Spoon into shallow pyrex or metal pan.
  • Freeze for about 4 hours, stirring a few times, until firm.
  • Break apart and puree in food processor.
  • Pack into airtight container and refreeze for 4 hours or until firm.
  • Can be kept up to 2 weeks. It may need to be reprocessed to regain a “scoopable” texture.

To serve:

  • Scoop with an ice cream scoop into bowls to suit your occasion.
  • Top with fresh berries and/or chocolate sauce.
  • Garnish with a fresh mint sprig.

Makes 6 servings.

Back to Kali’s Cafe Recipes

raspberry-sorbet

ingredients
  • 4 cups raspberries, fresh or frozen
  • 1 tablespoon brown rice syrup or agave nectar
  • 1 tablespoon lemon juice
  • 2/3 cup organic raw cane sugar
  • 2/3 cup water

For topping:

  • fresh berries and/or chocolate sauce
  • fresh mint sprig
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