this post was created in collaboration with 2towns Cider, while this is a sponsored post it is with product that I believe in with a company that reflects my values. Plus I just really like their cider. The opinions are entirely my own.
Three ingredients- one amazing sorbet. The perfect summer weekend treat to beat the heat that’s not too sweet. So get up on your feet and raise a spoon to two thorns raspberry rose hard cider raspberry sorbet.
This sorbet, packed as it is with fresh raspberry flavor, is excellent on its own or try it as a base for an ice cream sandwich or with a dollop of whipped cream.
Or make a float like this one with another can (or the rest of the bottle) of hard cider
Some equipment required.
you can use an ice cream maker or a food processor.
to make sorbet without an ice cream maker simply follow the directions through the straining step but instead of chilling in the fridge spread the puree out onto a parchment lined cookie sheet and freeze until solid then break into chunks and blend in the food processor (you might have to do this in batches) until smooth. If it’s just right eat it then, if it’s too soft place in a container and return to the freezer until desired frozen is achieved.
about the raspberries
I used frozen raspberries leftover from last year (I do this almost every time- freeze summer goodness and then forget about it until that same fruit is in season again). You can use fresh or frozen berries. You will want to strain the raspberry puree in either case, those tiny seeds that you hardly notice in a whole raspberry are overwhelming in cocktails or sorbets.
want to make something hot with fresh raspberries? this raspberry crumb cake is one of my all time favorites.
If you follow my recipes you know I don’t like things too sweet but frozen treats need a little more
I used a one to one simple syrup, alternately you can add a half cup of sugar and a half cup of water to the sauce pan and heat until the sugar is dissolved. This changes the ratio slightly but it shouldn’t make a difference.
one more layer of flavor and what better flavor than the two towns two thorns which is packed with raspberry flavor softened with just a hint of rose. I was tempted to add a drop or two of rose water to help carry that flavor through but it’s too easy to over do rose and feel like your drinking perfume. If you don’t want rose or the two thorns is out of season or not available the easy squeezy (raspberry and meyer lemon) would be an awesome alternative.
- 12 ounces Two Thorns Raspberry Rose Cider
- 1/2 cup simple syrup see note above
- 2 LBS fresh or frozen raspberries
- a pinch of salt optional
- in a large sauce pan combine simple syrup, cider, and raspberries
- cook over medium heat until rasperries are soft enough to fall apart
- remove from heat and add the pinch of salt, stir to throughly combine
- pass the mixture through a fine mesh sieve or cheese cloth into a large bowl to strain out the seeds, pressing or squeezing to remove as much liquid and pulp as possible
- chill throughly (or follow the instructions above if you don’t have an ice cream maker
- add chilled puree to an ice cream maker and process according to manufacturer directions
put in a lidded freezer proof container (leaving room for expansioand freeze until solid enough to scoop- usually about 90 minutes to two hours
- sorbet may need to soften out of the freezer for a few moments before scooping