{"id":146,"date":"2013-05-11T20:53:45","date_gmt":"2013-05-12T03:53:45","guid":{"rendered":"https:\/\/vernon.mauery.com\/content\/?p=146"},"modified":"2021-09-16T21:02:50","modified_gmt":"2021-09-16T21:02:50","slug":"raspberry-sorbet","status":"publish","type":"post","link":"https:\/\/vernon.mauery.com\/content\/2013\/05\/11\/raspberry-sorbet\/","title":{"rendered":"Raspberry Sorbet"},"content":{"rendered":"<p>Last summer we bought a bunch of raspberries with the intention to make a bunch of jam. But we really got too much. So after freezing 24 pints of jam, I just juiced the rest of the raspberries and ended up with about 8 cups of juice. Into the freezer!<\/p>\n<p>Now it is time to make some raspberry sorbet. I looked around online for some recipes and found that they were very similar: juice, water, sugar, and maybe lemon or lime. One recipe caught my attention because it involved <a href=\"http:\/\/en.wikipedia.org\/wiki\/Inverted_sugar_syrup\">invert sugar<\/a>. I was hooked. But the ratios the recipe called for were way off, even at first glance. I looked up the molecular weights of sucrose and water and found that the ratio of sugar to water needed ONLY for the chemical reaction is about 95:5. Thinking that would probably end up as a solid brick of sugar once it cooled, I decided to add a little bit more water for a ratio more like 80:20. This turned out great.<\/p>\n<h3>Raspberry Sorbet<\/h3>\n<ul>\n<li>4 C. raspberry juice<\/li>\n<li>2 C. sugar<\/li>\n<li>1\/2 C. water<\/li>\n<li>500mg ascorbic acid (a crushed vitamin C tablet)<\/li>\n<li>pinch of salt<\/li>\n<li>2 T. lime juice<\/li>\n<\/ul>\n<ol>\n<li>Raspberry juice comes from raspberries, not from a can. Press the raspberries through a strainer, squeezing out the juice, discarding seeds and thick pulp.<\/li>\n<li>In a one-quart pan, bring the sugar, ascorbic acid, and water to a boil, stirring occasionally.<\/li>\n<li>Using a candy thermometer, monitor the syrup, bringing the temperature up to 114\u00b0C\/237\u00b0F\/low soft ball stage. Remove from heat.<\/li>\n<li>Pour syrup into a heat-proof dish.<\/li>\n<li>Temper the syrup with about 1 C. raspberry juice by slowly pouring the juice into the syrup while stirring constantly.<\/li>\n<li>Add the syrup mixture back into the rest of the raspberry juice.<\/li>\n<li>Add salt, and lime, mixing thoroughly. Test for flavor.<\/li>\n<li>Cover the mixture and put it in the fridge until completely cooled.<\/li>\n<li>Chill using ice-cream maker until soft-serve consistency, according to manufacturer instructions.<\/li>\n<li>Put the sorbet in the freezer until frozen.<\/li>\n<li>Enjoy!<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>Last summer we bought a bunch of raspberries with the intention to make a bunch of jam. But we really got too much. So after freezing 24 pints of jam, I just juiced the rest of the raspberries and ended up with about 8 cups of juice. Into the freezer! Now it is time to &hellip; <a href=\"https:\/\/vernon.mauery.com\/content\/2013\/05\/11\/raspberry-sorbet\/\" class=\"more-link\">Continue reading <span class=\"screen-reader-text\">Raspberry Sorbet<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[38,45],"class_list":["post-146","post","type-post","status-publish","format-standard","hentry","category-food","tag-recipes","tag-science"],"_links":{"self":[{"href":"https:\/\/vernon.mauery.com\/content\/wp-json\/wp\/v2\/posts\/146","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/vernon.mauery.com\/content\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/vernon.mauery.com\/content\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/vernon.mauery.com\/content\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/vernon.mauery.com\/content\/wp-json\/wp\/v2\/comments?post=146"}],"version-history":[{"count":1,"href":"https:\/\/vernon.mauery.com\/content\/wp-json\/wp\/v2\/posts\/146\/revisions"}],"predecessor-version":[{"id":186,"href":"https:\/\/vernon.mauery.com\/content\/wp-json\/wp\/v2\/posts\/146\/revisions\/186"}],"wp:attachment":[{"href":"https:\/\/vernon.mauery.com\/content\/wp-json\/wp\/v2\/media?parent=146"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/vernon.mauery.com\/content\/wp-json\/wp\/v2\/categories?post=146"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/vernon.mauery.com\/content\/wp-json\/wp\/v2\/tags?post=146"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}