After finishing up my last teacher workday I decided to treat myself to a pedicure, a very long overdue pedicure. Harris Teeter is right next door so I went in to grab a magazine and raspberry lemonade. I mean I always like Martha's ideas and photos but imagine my excitement when I read in the latest Martha Stewart that you can make raspberry sorbet in a food processor! Raspberry sorbet is my summertime favorite frozen thing ever!
After my pedicure I went back into Harris Teeter and grabbed some frozen raspberries. I couldn't just stop with raspberry and got some frozen peaches as well. Martha also had this huge spread about peaches and since I didn't have any good fresh ones around to bake with, I figured peach sorbet would work for now. And does it ever! Sooo good, both of them. Maybe I'll never have to buy the pricy sorbet in stores anymore!
Raspberry Sorbet
Makes 1 pint
12 oz frozen raspberries
1/4 cup sugar
1/4 cup water
Mix sugar and water until sugar is dissolved. Pulse frozen raspberries in food processor until they are a very fine crumble. Add sugar water to the raspberries while the processor is running until it is smooth. Pour into freezable containers and place in freezer until firm, around 2 hours.
Peach Sorbet
Makes 1 1/2 pint
16 oz frozen peaches (or use whatever size you can find)
1/4 cup sugar
1/4 cup water
Mix sugar and water until sugar is dissolved. Pulse frozen peaches in food processor until they are a very fine crumble. Add sugar water to the peaches while the processor is running until it is smooth. Pour into freezable containers and place in freezer until firm, around 2 hours.
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