Originally a guest post for: Love Stitched.
"Summertime is in full swing, and it has quickly become the norm to have the temperatures jump into the low 100's in our little valley. Normally we'd hover under our air conditioner, or spend the afternoon at the splash pad or local pool. Unfortunately, we are a one-car-family and my husband needed the car, and to make matters even more crazy...
...our air conditioner died.
It turned out to be a whopping 87 degrees inside our house - so naturally, when I removed this beautiful sorbet from the freezer and shaped it neatly into balls, they melted almost immediately into almost a smoothie-like texture. It was incredible how fast it melted.
Thankfully, sorbet still tastes like sorbet - even if it's melted. This tasted incredible. The raspberry was super-tart, but completely softened by the zesty lime and calming undertones of the sultry pear. It was a perfect blend of gorgeous flavors, and turned my sauna-of-a-house into a blissful igloo.
Okay, maybe that was an exaggeration, but man it hit the spot.
Thankfully, this summer refresher was very easy to make. Trust me, you've got this one in the bag. Just make sure your air conditioner doesn't kick the bucket before snapping few photos, eh?"
Raspberry Pear Sorbet
makes about 6 servings
1/2 C sugar
1 pint fresh raspberries
1 medium pear, cored and chopped
1/3 C lime juice
1/8 t salt
fresh raspberries for garnish
1. Make your simple syrup. In a small saucepan, whisk together sugar and 1/2 C water. Bring to a boil, and then reduce heat to a simmer. After 3 minutes, remove from heat. Cool in refrigerator.
2. While syrup is cooling, puree raspberries, pear, line juice, and salt in a mini food processor until very fine, about 30 seconds. Strain mixture through a fine mesh sieve to remove seeds. Discard the seeds, and stir mixture into chilled simple syrup.
3. Spread mixture into an 8x8 pan. Cover and freeze for at least 4 hours. Break up mixture with a fork, spoon into a food processor and blend until creamy. Pour back into pan and freeze for another 6-8 hours. Let stand at room temperature about 5 minutes before serving. Top with raspberries for garnish.
recipe adapted from: BHG