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Raspberry Sorbet with Whipped Cream Recipe

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This recipe for Raspberry Sorbet with Whipped Cream is from The Ann Arbor 2nd Ward Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 c. water
1/4 c. plus1 T. sugar
1 bag (12 oz.) frozen raspberries or 3 c. fresh raspberries, frozen
1/2 c. heavy cream
Directions:
Directions:
Stir together water and 1/4 c. sugar until sugar dissolves.
Pulse raspberries in a food processor until coarsely chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container and freeze until firm, about 30 minutes. Whisk cream and remaining tablespoon sugar until soft peaks form. Scoop sorbet into 4 glasses and top with whipped cream.
Serves 4.
Personal Notes:
Personal Notes:
When I made this, I prepared the whip cream with powdered sugar and a bit of vanilla.

 

 

 

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