The Hirshon Raspberry Sorbet

Citizens, raspberry sorbet is easily one of my favorite desserts. Sweet, bracing and ice-cold, it also makes a great palate cleanser between courses of a rich meal.

The word “sorbet” is derived from the Arab word “Sharbat” (fragrant mashed fruit drink). However, the root is also present in such Indo-European languages as Greek and Persian for example. The English word “sherbet” entered English directly from the Turkish in the early 17th century.

Other folklore holds that Nero, the Roman Emperor, invented sorbet during the first century AD when he had runners along the Appian way pass buckets of snow hand over hand from the mountains to his banquet hall where it was then mixed with honey and wine.

Sorbet can even be traced as far back as 3000 B.C. It is believed that Asian cultures discovered the roots of sorbet in the form of crushed ice and flavoring. Five-hundred years later in Egypt, this same practice was emulated when Pharaohs offered visitors a cup of ice mixed with fruit juices.

As centuries passed, sorbet were rediscovered by Marco Polo. Historians believe that throughout his travels, Marco Polo adopted these same techniques used by many in the past and brought them back to Italy.

It was the Italians, known for their deep appreciation for fine cuisine, who took the principles of Marco Polo and transformed them into a tasteful and elegant product. In the 1500’s, many noble families used sorbet to cleanse their palates between courses. Gelato was also used as an after-dinner indulgence. By the early 1600’s, crushed ice mixed with fruit was sold in every public square in Italy , allowing the trend to spread throughout the country.

Eventually, sorbets evolved and they became more popular throughout all socio-economic classes. The product continued to spread throughout Western Europe over the next hundred years. As Italians made their ways to America , so did sorbet.

My version ups the raspberry quotient by using Chambord, a fantastic French liqueur that is the very essence of raspberry flavor! It also provides the happy side effect that the sorbet remains soft due to the (very low) alcohol content. You won’t taste any booze in this, I promise!

I also use the eccentric but delicious touch of fresh lime juice instead of lemon juice to offset the sweetness of the fruit and sugar.

This is an easy and delicious treat that I hope you will try, Citizens! 🙂

Battle on – The Generalissimo

The Hirshon Raspberry Sorbet

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Ingredients

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• 4 cups fresh raspberries (about 1 pound)
• 1 cup water
• 1/2 cup Chambord
• 5 tablespoons sugar
• 2 tablespoons fresh lime juice
• Mint leaves for garnish

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Instructions

1. Puree raspberries in a food processor until smooth. Pour through a fine-mesh sieve set over a bowl and press on the solids to extract all the juice.
2. Combine water, Chambord, lime juice and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.
3. Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
4. Pour the sorbet mixture into an ice cream maker. Freeze according to the manufacturer’s directions. Serve and garnish with a mint leaf or two.
5. If you don’t have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours.
6. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.

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• Category: Recipes

Nutrition

• Calories: 228.54 kcal
• Sugar: 31.94 g
• Sodium: 6.6 mg
• Fat: 0.85 g
• Saturated Fat: 0.06 g
• Carbohydrates: 41.02 g
• Fiber: 7.4 g
• Protein: 1.43 g
• Cholesterol: 0.0 mg