Smooth berry meets crisp almond in Raspberry Sorbet with Florentine Baskets.
Raspberry Sorbet
Ingredients
- 6 cups fresh raspberries
- 1 cup granulated sugar
- 1 cup water
- 2 teaspoons fresh lemon juice
- Florentine Baskets (recipe follows)
- Garnish: fresh raspberries, toasted sliced almonds
Instructions
- In the container of a blender, pulse raspberries until smooth. Press through a fine-mesh sieve, discarding any solids.
- In a medium saucepan, heat sugar, 1 cup water, and lemon juice over medium-low heat, stirring often, just until sugar dissolves. Remove from heat and stir in raspberry purée. Cover and refrigerate until chilled, 1 to 2 hours.
- Spoon into a freezer-safe container and freeze until firm, at least 5 hours, preferably overnight. Spoon sorbet into Florentine Baskets. Garnish with raspberries and toasted almond slices, if desired. Freeze sorbet for up to 1 month.
Florentine Baskets
Serves: 8
Ingredients
- Âľ cup granulated sugar
- â…” cup unsalted butter, melted
- ½ cup honey
- 1 cup all-purpose flour
- ½ cup sliced almonds, finely chopped
Instructions
- In a small bowl, combine sugar, melted butter, and honey. Stir in flour and almonds until just combined. Cover and refrigerate for 30 minutes.
- Preheat oven to 350Âş. Line a baking sheet with a silicon baking mat. Scoop 2 portions of batter, ÂĽ cup each, 5 inches apart on prepared pan. Flatten slightly. Bake until cookies are bubbling and golden brown, about 18 minutes. Let cool on pan until they are still warm but pliable, about 4 minutes, then transfer to 2 upside down 3-inch bowls, gently coaxing a basket shape by draping over sides of bowl. Use light pressure, as pressing too hard will make the cookies snap. Let cool completely on bowl before gently transferring to serving dish. Repeat process for baking remaining 6 cookies and shaping into bowls.
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