Why make your own sorbet when you can just as easily go out and buy it? Simple. It is 100 times better when you make it yourself. Just like anything else, when you control the ingredients and their quality, the end result is always better.

This sorbet recipe is sexy, complex and cannot be purchased in any grocery store.

The inexpensive plug-in sorbet machines work perfectly, and the sorbet always comes out creamy and delicious.

*Bonus-raspberries and litchi are both in season now. The sorbet will keep in the freezer for up to 2 months.

 Raspberry, Litchi, and Rose Water Sorbet
(Sorbet Ispahan)
Makes slightly more than 1 quart

  • 8 ounces fresh raspberries or frozen raspberry puree
  • 8 ounces fresh litchi pulp or frozen litchi puree
  • 12 ounces granulated sugar
  • 2 cups water
  • 1 tablespoon rose water**
  • 1 tablespoon lemon juice Pinch of salt

1. Place fresh fruits or purees, sugar and 1 cup water in a blender. Blend on high for 1 minute. Pour blended fruit through a fine strainer to remove seeds and large solids. Press on residue in the strainer to extract as much liquid as possible.

 2. Add remaining ingredients to strained fruit, mix thoroughly, cover and chill overnight. This allows the flavors to marry perfectly. The next day, pour sorbet base into an ice cream freezer and spin for 20 to 30 minutes. Once frozen, transfer to a quart container (there will be extra for you to try!!!). Allow to cure in the freezer 2 to 4 hours.

** Rose Water can be found at Whole Foods Market, in Middle Eastern stores, or is available online from the Spice House.

Laura Frankel is an Executive Chef at Wolfgang Puck Kosher Catering and author of numerous kosher cookbooks including Jewish Cooking for All Seasons and Jewish Slow Cooker Recipes. To purchase her books, click here.
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