I told you guys this little machine was going to pay for itself! We’re having so much fun dumping all kinds of stuff into our Cuisinart Ice Cream machine! I’m thinking next weekend might need to be “peanut butter-chococlate-pretzel” ice cream time? What do you think?
In the meantime, we’re having fun feasting on this Raspberry Moscato sorbet (and changing the words to Prince’s song “Raspberry Beret” to “Sorbet”)!
Admittedly I purchased a Riesling and a Moscato because I couldn’t figure out which one would be best. After tasting them, I went with the Moscato – a non-sparkling Moscato that is. I’m sure the sparkling Moscato would be great, but I’m not sure how the carbonation will effect the Sherbet. I’m sure I’ll be pouring Champagne down the Cuisinart soon enough! So stay tuned! LOL
Here’s the recipe. I hope you enjoy it as much as we are!
Raspberry Moscato Sorbet
- 24 oz. of Raspberries
- 1 1/2 Cups of Simple Sugar
- 1 1/4 Cup of Moscato (the sweeter the better)
- 1) Make sure your Raspberries are thawed. Place them in a blender with your 1 1/2 cups of simple sugar. Blend thoroughly.
- 2) Pour the mix into a sieve and use a rubber spatula to push the raspberry puree through while leaving the seeds behind. You may need to do this twice because there will be hundreds of tiny seeds! You may never get them ALL but if you can get 80-90% of them, you’re in a great place.
- 3) Take your freshly de-seeded raspberry puree and place back in the blender along with the 1 Cup of Moscato. Blend thoroughly.
- 4) Take a taste of your blend. If you want it sweeter just add a little more simple sugar. If you want it boozier, add an extra splash of Moscato. Just don’t make your mix overly watery.
- 5) Pour contents into your pre-frozen ice cream machine and let run for about 20-30 minutes.
- 6) Place in an air tight container (such as Tupperware) and freeze for about 3-4 hours.
- 7) Enjoy!