RASPBERRY OR STRAWBERRY SHERBET
About 5 cups
Place in a small cup:
- 1 tablespoon cold water
Sprinkle with:
- 1 teaspoon unflavored gelatin
Let stand for 5 minutes to soften. Combine in a small saucepan:
- 1 cup water or ½ cup water plus ½ cup pineapple juice
- ¾ to 1 cup sugar, to taste
Bring to a boil, stirring to dissolve the sugar. Boil, covered, for 5 minutes without stirring. Add:
- 1 to 2 tablespoons lemon juice, to taste
Dissolve the gelatin in the heated syrup. Refrigerate the sherbet base until cold, overnight if possible, or quick-chill in an ice water bath.
Puree in a food processor:
- 1 quart strawberries, hulled, or raspberries
Strain through a fine-mesh sieve into a bowl. Stir in the gelatin mixture. Pour the base into an ice cream maker and freeze as directed. Serve immediately or transfer to a container with a tight-fitting lid and freeze.