Do you know what would be a fun job? Getting to name nail polish colors. They are crazy. There are already colors like adore-a-ball (very pale pink), meet me at sunset (orange), and tiny wine-ey (red). And I would call this puddle of raspberry sorbet (because that’s what it really is).
Raspberry Lambic Sorbet
Recipe adapted from Jeni’s Splendid Ice Creams at Home
1 lbs. raspberries (I used frozen, because it’s the middle of the winter, and fresh raspberries were exorbitantly expensive)
3/4 cup sugar
1/3 cup light corn syrup
3/4 cup raspberry lambic
1. Combine all in ingredients in saucepan.
2. Bring to simmer, stirring/smooshing raspberries into a pulp while you go.
3. Once raspberries are more or less liquified, remove from heat and pour into a heat-proof bowl through a sieve.4. Cover with saran wrap and cool. You can do this by putting the bowl in an ice bath or refrigerating overnight or really via any other method.
5. Churn according to your ice cream maker’s instructions.
6. Transfer to container and freeze for a few hours until firm. Your sorbet will be softer than typical ice cream right out of the ice cream maker and will melt faster than your typical ice cream when removed from the freezer. So…
7. Eat it quickly.