Raspberry-Port Sorbet

Name: Raspberry-Port Sorbet
Yield: Serves 8 (Makes 1 quart)
Cuisine: Europe, French
Ingredients: 1 cup, ruby port; 1 teaspoon, Sure-Jell for low-sugar recipes; 1/8 teaspoon, salt; 20 ounces (567 grams/4 cups), raspberries; 10 tablespoons, sugar (1/2 cup plus 2 tablespoons); 1/4 cup, light corn syrup

Desserts or Baked Goods
Europe
French
Fruits & Vegetables
Fruit
Make Ahead
Fruit Desserts
Frozen Desserts

Appears in Cook's Illustrated July/August 2012

The most important ingredient in raspberry sorbet isn’t the raspberries. It’s the water.

SERVES 8 (Makes 1 quart)

TIME 45 minutes, plus 6 hours freezing

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