Lunch: Raspberry Sorbet Recipe | Myrecipes

Recipe by Anne Walker and Kris Hoogerhyde Anne Walker and Sam Mogannam, the couple behind San Francisco's Bi-Rite Creamery and Bi-Rite Market, love to host ice-cream socials at their home in Sonoma. For this vibrant sorbet, they supplement farmers' marke

This recipe includes superfoods such as:

Lemon

Health benefits of Raspberry Sorbet Recipe | Myrecipes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to. Lemons are also rich in vitamin C, flavonoids, and other antioxidants. They can potentially support the immune system and have other health benefits. Lemons also have a low glycemic index, so they should not cause a rapid rise in blood sugar when consumed in natural form.

Ingredients

1 cup sugar
6 cups (6 half-pts.) fresh raspberries
2 teaspoons lemon juice
1/8 teaspoon kosher salt

Instructions

Make simple syrup: Combine sugar with 1/2 cup water in a small saucepan. Bring to a boil, stirring occasionally to dissolve sugar. Remove from heat and let cool completely.
Purée raspberries with 1/4 cup water in a food processor or blender. Strain through a fine-mesh strainer into a large, clean bowl, pressing on the seeds with the back of a ladle to get all the usable raspberry purée. You should have about 3 1/2 cups.
Add 3/4 cup simple syrup, the lemon juice, and salt. The mixture should be a bit too sweet; once it's frozen, it will lose some of its sweetness. Add more simple syrup if necessary.
Freeze mixture in an ice cream maker according to the manufacturer's instructions. Eat right away or, for a firmer sorbet, freeze about 4 hours.

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