Sweet on Sorbet!

Photo and recipe compliments of www.saveur.com

This summer we were blessed to receive the gift of an ice cream maker from my sweet mama. Always a sure fire hit, the kids have been chomping at the bit to get a chance to make one of their favorite sweet treats. The oldest loves chocolate, the second is vanilla to the core, and the baby makes yummy tummy noises at whatever goodies she's offered. But bless his heart, my sweet #3 is currently battling a host of food allergies, including milk, casein, eggs, peanuts/tree nuts, and more!

It's always challenging to keep a balance between not depriving the other kids of foods they can have and not making Micah feel left out because of all of things he can't have. So, it was important to me to find a yummy recipe that he could enjoy with the ice cream maker as well...bring on the yummy tummy noises!

Author Tamasin Day-Lewis adds whole raspberries to this sorbet at the last moment of churning to create a chunky texture.

1 1⁄2 cups sugar

1 tsp. vanilla extract

1 1/4 lb. fresh raspberries (about 5 cups)

2 tbsp. fresh lemon juice

1. In a 2-quart saucepan, bring 2 cups water and sugar to a boil, stirring to dissolve. Reduce heat to low and simmer, without stirring, to make a syrup, for 5 minutes.

2. Pour the syrup into a medium bowl, stir in vanilla extract, and transfer to the freezer to let chill for 15 minutes.

3. Purée 1 lb. of the raspberries (about 4 cups) with the syrup in a blender or food processor until smooth. Scrape the purée through a fine sieve into a bowl; discard the seeds. Stir lemon juice into the raspberry purée and pour it into a 2-quart ice cream maker. Freeze according to the manufacturer's instructions until almost set but still a little slushy, about 25 minutes.

4. Add remaining raspberries (about 1 cup) and continue freezing in the ice cream maker for about 5 minutes. Transfer the sorbet to a plastic container and freeze until completely set, about 1 hour.

MAKES ABOUT 5 CUPS