Eau-de-vie de framboise, the famous raspberry brandy, serves two purposes in this recipe. It adds a refreshing, bright flavor to the sorbet, and the alcohol in it prevents the mixture from hardening into an ice block.
Prep Time: 1 hour, 10 minutes
Cook Time: 5 minutes
Total Time: 1 hour, 15 minutes
- 1/3 cup granulated sugar
- 1 1/2 cups water
- 1 1/2 pints raspberries, pureed and strained
- 1 teaspoon fresh lemon juice
- 2 tablespoons eau-de-vie de framboise, or raspberry brandy
In a small saucepan, bring the sugar and water to a boil. Reduce the heat and simmer, uncovered, for about 5 minutes, until the mixture reduces in volume and thickens. Chill the syrup for at least 30 minutes, until it is slightly cool. Process the syrup, strained raspberries, lemon juice, and raspberry brandy in a blender until the mixture is smooth. Freeze the raspberry puree in an ice cream maker according to the manufacturer’s instructions.
Makes 6 servings.