Ingredients
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1½ cups (300 g) Sugar
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2 pounds (906 g) fresh ripe Raspberries
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3 tablespoons fresh Lemon Juice
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¼ cup (59 ml) Campari Liqueur
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Pinch Kosher Salt
Directions
Steps
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1
Done
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Fill a large bowl with ice cubes and cold water and set a clean medium-size bowl inside it. In a small saucepan over medium heat, bring 2 cups (472 ml) water to a boil, add the sugar, and stir. Continue cooking until the mixture is completely clear and all the sugar has dissolved, about 3 minutes. Remove the syrup from the heat and pour it into a heatproof bowl. Cool the syrup to room temperature. |
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2
Done
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In a blender, puree the raspberries with the syrup until smooth. Scrape the puree through a fine-mesh strainer into a bowl; discard the seeds. Stir the lemon juice, Campari, and salt into the raspberry puree and cool the fruit mixture in the ice bath until the mixture registers 40°F on an instant-read thermometer. Alternately you can cool the mixture to room temperature and refrigerate it overnight or for at least 6 hours. |
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3
Done
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Transfer the mixture into the bowl of a 2-quart ice cream maker. Freeze according to the manufacturer’s instructions until almost set but still a little slushy, about 25 minutes. |
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4
Done
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Transfer the sorbet to an airtight container and chill it in the freezer until completely set, about 1 hour, before serving. |
