This is a must-have in the Catalano home. The flavor of this sorbet is intense, and the color is gorgeous. This versatile dessert is a light, refreshing way to end any meal. Melted, it makes a delicious complement to vanilla ice cream or scrumptious sauce for chocolate cake.
Recipe information
Yield
makes 1 quart
Ingredients
24 ounces unsweetened frozen raspberries, thawed
1 cup light agave nectar
2/3 cup water
1 tablespoon fresh lemon juice
Preparation
Blend the raspberries in a food processor until puréed, about 1 minute. Pour into a large bowl and add the agave nectar, water, and lemon juice. Strain the mixture through a sieve, using a rubber spatula to help push the purée through. Discard the seeds. Refrigerate for several hours or overnight until ready to freeze. Pour into the ice cream maker and follow the manufacturer’s instructions for freezing.
Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
