Servings: 4 to 6 servings or 2 quarts
Prep Time: 24 hours 15 min
Cook Time: 10 min
2 cup water
2 cup sugar
2 quart raspberries, hulled and sliced
1/4 cup fresh lime juice
1/2 cup white corn syrup
Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.
Place the raspberries and lime juice in a food processor and puree. Press the raspberry puree through a strainer to remove the seeds. When the sugar syrup has cooled completely, combine with the raspberry puree. Add the corn syrup and stir well.
Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions. Sorbet is particularly soft after churning but firms up after freezing.
My Recipe Box | Log in to view
Join Paula for a book signing/meet & greet from 11:00 – 2:00 at Wolf Furniture in Hagerstown, MD.
Friday, May 9th starting at 6:30 pm at the Downstream Casino Pavilion. Admission: $100 per person; $60 per person for auction only. Limited seating available. Purchase tickets online. Proceeds benefit The Bag Lady Foundation.
Join Paula for tea and conversation at St. Mark Catholic Church, Richmond, KY. Get tickets online.
In celebration of the 25th Anniversary, come join the Deen Family for a Book Signing at The Lady & Sons on Friday, June 13th from 10 am to 12 pm.
The event is free; 350 wristbands to be distributed starting at 9 am.
Join Paula and family for a Party at Sea aboard Royal Caribbean’s Oasis of the Seas to Labadee, Jamaica, and Cozumel (roundtrip from Ft. Lauderdale) presented by Alice Travel. We will be having special, separate events for kids on this one with Jack Deen hosting the kids program! Click here for more information, and please note that the Paula Deen cruise is only available by booking directly with Alice Travel Book now before the prices start going up on the cruise and air!