This is a brilliant project: It uses an idea I pinned AND a wedding gift that we haven’t used yet: our Ice Cream Maker! Now, the ice cream maker has been sitting in our living room for, oh, a month, because I decided awhile ago to use it…then never got it out of the box because it needed to freeze for 24 hours before using it and I wanted ice cream NOW :). But- Mark picked Red Rose Raspberry Sorbet for this project choice and resolved all of the problems! (Here is where I give credit to my husband for having a keen discerning eye for picking pinterest challenges).
CAveat: I have no idea where to get red rose water, so he said it was the concept, not the exact recipe he cared about, so I used the raspberry sorbet recipe that came with our ice cream maker. AND because I used most of our raspberries in a trifle last week, I only made a 1/2 batch.
I mixed 1 cup of water & 3/4 cup sugar to make a syrup (cook on medium heat until the sugar dissolves). Then, add 2 cups of raspberries (I used frozen) and a pinch of salt. Blend with an immersion blender (um, not really unless you want raspberry syrup all over- i’ll use my real blender next time).
Cool for 2-3 hours or overnight (so much for the 20 minutes it promises on the box!). Then turn the ice cream maker on (with the frozen bowl noted above). Stir for 20 minutes (or until you get sick of listening to it and it looks thick). Sample it as your pour it into a freezable container. Sample again to make sure your first sample was accurate. Give it to your husband to sample, but eat that sample too because he’s still eating dinner. Stick it in the freezer for a few hours. The recipe said it needed to sit out for 15 minutes before serving, but that didn’t happen in our house. Eat the sorbet. Go back for seconds. Contemplate thirds.