Summer Sorbets

Yes, we are posting ice cream two weeks in a row… it’s just too hot in Washington D.C. to eat anything other than a tasty frozen treat. We wanted to simply bring you a post that  reflects (and tries to alleviate) the record-breaking heat and humidity that the area has experienced over the last few weeks. Here are two sorbets that are packed with summery flavors and each offer an intriguing and subtle twist: Raspberry Mint and Ginger Lime. They’re refreshing, tart, not TOO sweet and are the perfect thing for cooling off during these early dog days of summer.

Raspberry Mint Sorbet:

Ingredients:

1 ½ cups sugar
½ cup loosely packed fresh mint leaves
1 tsp. vanilla extract
1 ¼ lb. fresh raspberries (about 5 cups)
4 tbsp. fresh lemon juice

Directions:

1. In a 2-quart saucepan, bring 2 cups water, sugar and fresh mint 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. When you take the syrup out of the freezer pull out all the mint leaves and discard.
3. Purée the raspberries 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 25-30 minutes.
4. Transfer the sorbet to a plastic container and freeze until completely set, about 1 hour.

Ginger Lime Sorbet:

Ingredients:

2 cups water
1 ½ cups sugar
3 tablespoons finely chopped peeled fresh ginger
1 Tablespoon lime zest
1 cup fresh lime juice

Directions:

1. Combine 2 cups water, sugar and ginger in heavy large saucepan. Bring to boil, stirring until sugar dissolves. Reduce heat and simmer 10 minutes. Strain liquid into large bowl; discard solids.
2. Return liquid to same saucepan. Add lime zest. Boil 2 minutes. Remove from heat. Whisk in the lime juices. Cool completely. Pour mixture into a 2-quart ice cream maker.
3. Freeze according to the manufacturer’s instructions until almost set but still a little slushy, about 25-30 minutes.
4. Transfer the sorbet to a plastic container and freeze until completely set, about 1 hour.

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