Maple Sorbet

Instructions

1. 1

   In a medium saucepan, combine the maple syrup, sugar, water, and lemon juice. Heat over medium heat, stirring until the sugar dissolves.

   Tip: Use a candy thermometer to monitor the syrup's temperature.

2. 2

   In a blender or food processor, puree the raspberries, raspberry puree, and agave nectar until smooth.

   Tip: Adjust the puree consistency as needed.

3. 3

   Strain the syrup mixture through a fine-mesh sieve into a clean bowl, discarding the solids.

   Tip: Be cautious not to splash the syrup.

4. 4

   Whisk in the xanthan gum and salt until dissolved.

   Tip: This step helps improve the sorbet's texture.

5. 5

   Chill the syrup in the refrigerator until cooled.

   Tip: This will help prevent ice crystals from forming.

6. 6

   Using an immersion blender or a regular blender, puree the chilled syrup until smooth.

   Tip: Make sure to break up any ice crystals that may have formed.

7. 7

   Strain the sorbet mixture through a fine-mesh sieve into a clean container, pressing on the solids to extract as much liquid as possible.

   Tip: Discard the solids.

8. 8

   Pour the sorbet mixture into a 9x13-inch baking dish or a shallow metal pan.

   Tip: Freeze until set, about 2-3 hours.

9. 9

   Scrape the sorbet with a fork to break up any ice crystals, then transfer it to an airtight container.

   Tip: Freeze for an additional 30 minutes before serving.

10. 10

    Serve immediately, or return to the freezer for up to 3 months.

    Tip: Note: The sorbet will become more icy as it freezes, so consider serving it in a shallow bowl or with a generous dollop of whipped cream.