1teaspoonSure-Jell for Less or No Sugar Needed Recipes
4 3/4cupsfrozen raspberries*about 20 oz
1/2cup + 2 tablespoonsgranulated sugar
1/4cuplight corn syrup
In a medium saucepan over medium heat, add the water, Sure Jell, and salt. Stir frequently, until the Sure-Jell is completely dissolved, about 4-5 minutes. Remove saucepan from heat and cool for 10 minutes.
In a blender (or food processor), process the rasberries, sugar, corn syrup and the water mixture until smooth. Strain this mixture through a fine mesh strainer. You can even strain it twice to ensure you get all of the seeds.
Divide the liquid into two bowls. One bowl will have 1 cup of the mixture and the other will have the remaining raspberry mixture. Cover both of the bowls with plastic wrap.
Place the bowl with the 1 cup of raspberry mixture in the freezer, and the larger bowl with the remaining liquid in the refrigerator. Keep each bowl in freezer/fridge for at least 4 hours.
Remove the bowls from the fridge and freezer.
Scrape the frozen raspberry mixture into the larger bowl with the chilled (refrigerator) raspberry base. Stir to combine.
Pour the raspberry mixture into an ice cream machine and churn for 15-20 minutes. Be sure to follow the manufacturer’s instructions on your ice cream machine.
Transfer the churned sorbet to a freezer safe container. Cover with a lid or plastic wrap and freeze for 2-3 hour or until firm. Remove from the freezer, scoop into bowls and serve!
*You can use fresh raspberries as well, just measure the raspberries to equal 20 oz. Recipe adapted from America's Test Kitchen.