When I first came home to a smiling husband in the kitchen, I knew there was a catch. He NEVER stays in the kitchen unless he tells me he’ll cook. When he moved aside and I finally saw what he’s been hiding behind his back, I could only smile and shake my head. It was a new ice cream maker. We broke the first one as husband and wife because he was so playful. When we first moved into our new house, he was fond of playing hide and seek (I know right? How old is he?).
I was carrying the box containing the ice cream maker, a wedding gift to us by one of our friends. He surprised my by jumping from the back of the kitchen counter and the box slipped from my hands. It was immediately broken.
We never thought of buying another one even when the children finally came. Well, until that time in the kitchen. He said he was craving for homemade ice cream he couldn’t find at the grocery, hence the ice cream maker.
It has long since been put to use all the time. It didn’t matter whether it’s summer or winter; autumn or spring. We would eat ice cream or sorbet whenever we like it.
This raspberry sorbet is the latest product of that ice cream maker. I hope your family will enjoy this simple and fresh recipe as much as mine did!
Photo and recipe courtesy of Bewitching Kitchen.
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS.
Quick Tip: Add a little bit of processed blueberries (no need to strain them), to make a volume of puree that would work in your ice cream maker. But if you have enough raspberry pulp, you can get by without any other fruit.
