Makes two pints
Music Pairing: Roadmovies by Bettie Serveert
Next time I make this, I’m going to try it with honey. From a point perspective honey is half the amount of sugar, even granulated natural cane sugar. It’s the difference between it being a 3 point treat, and a 2 point treat (I can’t stand that WW rounds up!). That said, I love the flavor here, and think it’s just enough sugar to tame the tartness of the raspberries without being overly sweet. It’s quite the refresher after a meal especially if you’re serving it with some smoky BBQ for July 4th.
I added some cashew milk to give the sorbet an ever-so-creamy edge to it. It’s not traditional, but I like the texture it provides. You can use any nut milk or soy milk of your choosing (or cow’s milk, too).
3/4 cup (150 grams) Sugar in the Raw Turbinado Sugar, Natural Cane
1/2 kilo raspberries (about 2 1/2 pints)
1 tablespoon (15 ml) fresh squeezed lemon juice (from about 1/2 a lemon)
1/2 cup (120 ml) unsweetened cashew milk
1. Make sure the freezer bowl of your ice cream maker has been in the freezer for at least 24 hours.
2. Add the sugar to a small pot along with 3/4 cup (187 ml) water. Bring to a boil over medium-high heat. Continue to cook until the sugar is completely dissolved, about 2 minutes. Remove from the heat, and let sit for at least 30 minutes, to cool slightly (you can do this step up to three days in advance; store the simple syrup in a jar in the fridge).
3. Add the remaining ingredients along with the simple syrup to a blender. Blend until smooth. You can pour the puree through a sieve or cheesecloth set over a bowl, if you like, strain out the seeds.
4. Pour the mixture into the prepared freezer bowl (see step one). Churn until the sorbet thickens into a soft-serve consistency, about 30 minutes. May be served immediately, or transferred to a container, then covered and frozen until firm (six hours, or overnight).
Weight Watchers: 1/4 cup serving equals 3 points – 1/2 cup equals 5 points.