The twist on this sorbet is the cup of sour cream. Sour cream has become my answer to everything. I use a bit less than a cup of sugar, as per my mom's suggestion. It doesn't need a lot as the raspberries are in syrup.
Sorbet
- 10 oz package of raspberries in syrup, mashed
- 1/2 cup berry sugar
- 1 cup sour cream
- ½ t vanilla
Combine all ingredients using a hand mixer, pour into a loaf pan and freeze for a minimum of four hours.
Chocolate Chips
- 12 or more thick cut plain ripple chips
- 10 oz of dark, semi-sweet baking chocolate
Melt the chocolate in a double boiler, mixing frequently. Use tongs to dip the chips into the chocolate, coating the whole chip. Let them cool on a parchment lined cookie sheet. Store in the fridge once all of the chips have been coated.
The sorbet was delicious and so easy! You should probably patent this or I may just pass it off as my own :)
ReplyDeleteThis is too ridiculously easy-I'm making it again tonight
ReplyDelete