Box of Spice

Indian Cooking in Holland

Ice Cream & Sorbet

Raspberry Sorbet

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It was for my birthday that I received a Kitchenaid machine many years ago. Five years to be precise. I didn’t want a machine like the Kitchenaid. I resisted and complained about getting it. Yes I did! Because before that I did every kind of baking with a handheld mixer and I was fine. Resisting new technology and wanting to make my life easier is not a new thing to me. I did the same thing when I DSLR’s came out. I did not want to leave my analog camera. 🙂

Now with the Kitchenaid also came an ice cream maker. Now you can perhaps predict what happened next! That ice cream maker sat in a cupboard untouched till this year. The idea of making ice cream at home was a stupid notion. I mean who did that! I wasn’t that amazing that I would be whipping up crazy good flavors and ice creams right at home. I convinced myself that the stupid ice cream maker was just another gadget that would probably not work as they say it would. Yup! That’s me and my silly perceptions 🙂

When a pandemic happens, it makes you do things that you may have never done. I brought out the ice cream maker. And boy! did I! Since then I have made so many ice creams! This is one was the first and it was such a huge success. It is completely vegan and damn its delicious! And so simple, I kicked myself for not doing it earlier.


Raspberry Sorbet
 
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Ingredients
  • 1 cup water
  • 1 tsp agar agar
  • pinch of salt
  • 4¾ cups frozen raspberries
  • ½ cup + 2 tablespoons granulated sugar
  • ¼ cup agave syrup
  • 1 tbsp vodka
Instructions
  1. In a medium saucepan over medium heat, add the water, agar agar and salt. Stir frequently, until the agar agar is completely dissolved. Remove saucepan from heat and cool for 10 minutes.
  2. In a blender, process the raspberries, sugar, agave syrup, vodka and the water-sugar mixture until smooth. Strain this mixture through a fine mesh strainer into a bowl.
  3. Place the bowl in the refrigerator for at least 4 hours or overnight.
  4. Remove the bowls from the fridge. Pour raspberry mixture into the an ice cream machine and churn according to the manufacturer’s instructions.
  5. Transfer the churned sorbet to a freezer safe container. Cover with a lid or plastic wrap and freeze for 2-3 hour or until firm. Remove from the freezer, scoop into bowls and serve!

 

 

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