Monday, August 13, 2012
Lately, all the desserts that I've been making seem to be frozen ones: they're super easy, super delicious, super perfect for the hot weather, and they disappear super quickly from my freezer. This raspberry sorbet is the latest concoction out of the ice cream maker, and it's so thick and dense and packed with raspberries that it tastes almost creamy--even though there's no dairy in it. (Also, I looooove how deeply pink-red it is.) Then, as an extra treat, I've been pouring some of my favorite extra spicy ginger beer (a nonalcoholic and stronger version of ginger ale) on top to make a fruitier version of the classic root beer float: the raspberry sorbet and ginger beer float, which is so perfectly refreshing.
Not a long post today since I have to wake up extra, extra early tomorrow to catch some sunrise photography, and it's already midnight! (eep!)
P.S. I'll be passing through Boulder, CO and Kansas City over the next few days. Do you all have any suggestions for absolutely-do-not-miss restaurants and foodie hangouts???
Read on for recipe....
Raspberry Sorbet Ginger Beer Floats
568g (20 oz) raspberries
1 cup water
150 g (1½ cups) sugar
2 tspn tapioca starch
2 tspn freshly squeezed lemon juice
(non-alcoholic) ginger beer, chilled
1. Combine the raspberries and water in a food processor. Pulse until smooth. If desired, strain and discard the seeds using a fine mesh sieve. Return the raspberry puree to the food processor bowl.
2. Add the sugar, tapioca starch, and lemon juice, pulsing to combine thoroughly until the sugar has dissolved.
3. Chill the mixture thoroughly.
4. Freeze according to your ice cream makers’ instructions. Remove the sorbet from the ice cream maker when it is mostly frozen but still soft and continue to let harden in the freezer until solid.
5. Serve with ginger beer.