This sorbet has a patriotic theme; red, white and blue. Raspberries for red, lemons for white and blueberries for blue. It’s the perfect dessert for Fourth of July celebrations.
Each flavor of sorbet requires one batch of the water, corn syrup and white sugar mixture. Make a separate batch for each flavor with the following ingredients:
- Category: Dessert
- 3 cups water
- 2/3 cup white sugar
- 2/3 cup corn syrup
- 1/4 cup fresh squeezed lemon juice
For raspberry sorbet
- 3 cups raspberries
For blueberry sorbet
- cup raspberries
For lemon sorbet
- 1 cup lemon juice (increase the 1/4 cup lemon juice listed above to 1 cup lemon juice)
- Combine the water, corn syrup and sugar in a one quart pan. Bring the mixture to a boil, then set it aside for 15 minutes, or place it in the refrigerator until cool. If you are making the raspberry or blueberry sorbet, mix in the fresh squeezed lemon juice to the cooled solution.
For raspberry sorbet:
- In a blender, puree 3 cups of well washed raspberries. Put the puree through a strainer then add to the cooled liquid. Make sure it is well blended. Pour solution in an ice cream freezer and rotate freezer as you would if you were making homemade ice cream. Transfer firm sorbet into a container and place in the freezer.
For blueberry sorbet:
- In a blender, puree 3 cups of well washed blueberries. Strain the juice as with the raspberries and then add to a second batch of cooled mixture. Make sure it is well blended. Freeze blended mixture in an ice cream freezer until firm. Transfer sorbet into a container and place in freezer.
For lemon sorbet:
- Add one cup of strained, fresh squeezed lemon juice to the cooled mixture. Pour into ice cream freezer and blend until firm. Transfer sorbet into container and freeze.
- To serve, put one scoop of each kind of sorbet into a bowl. You may wish to garnish blueberry sorbet with fresh blueberries for accent. Serve immediately.