Chef Andre's Raspberry Sorbet

Cedar Grove Mansion-Inn

2200 Oak Street , Vicksburg, MS 39180 USA


  • 2 cups Water
  • 1 cup Sugar
  • 1 1/2 tablespoons Kirsh
  • pinch Salt
  • 1 Pint Fresh Raspberries
  • 1/3 cup Lemon Juice


  1. Combine water and sugar in sauce pan. Stir over high heat to dissolve the sugar. Bring to a boil for 5 minutes without stirring. Remove from heat and let cool to room temperature. Puree Raspberries in blender and strain. Stir in lemon juice and salt into 2/3 cup of raspberry juice. Pour into a shallow 9 inch square metal pan. Freeze.
About this recipe:

Chef Andre's Raspberry Sorbet