This is a very simple treat that you can make to impress your honey. You will enjoy making it because it takes about 5 minutes and costs less than $5. Your sugar cake will like it because it is made of real (frozen) raspberries, and doesn't seem as unhealthy as truffles . . . guilt free eating!
Step 1: Tools and Materials
You will probably need to buy:
1 ten ounce bag of frozen raspberries ($2-5)
1 tablespoon heavy cream (optional, for making the white heart)
Hopefully you have:
A food processor (maybe try a blender if you don't have one)
1/4th cup granulated sugar (or more if you like)
Step 2: Step One, Put Everything Together (except Cream)
Put the frozen raspberries, straight from the freezer, into the food processor. Add 1/4th cup sugar. Process for about 30 seconds. Use the spatula to scrape the sides of the bowl. Have your water at the ready.
Run the food processor again and slowly add water one tablespoon at a time (it shouldn't take more than 3 Tbsp). You know it is good when it starts to form a ball inside the food processor (don't be afraid if it starts getting kind of loud during this process). See photo of sorbet ball.
If your sorbet fails to make a ball it is probably just too wet/warm. Don't worry! Taste it and it will probably taste just as good. To get it to be more sorbet-like and less watery, just freeze it for a short period of time, stirring every fifteen minutes or so.
Step 3: Making It Look Purdy (optional Step for Non-slackers Only)
1) Put some sorbet into a bowl. (This will be a serving for one person, so use a smaller bowl, but it is a special occasion so however much you like.)
2) Use the spatula to mush the sorbet all down and make the top as smooth and flat as you can. (If you get some on the sides of the bowl above the sorbet you can wipe it off with a towel.)
3) Now use your utensils to make an indent in the top of the smoothed sorbet in the shape of a heart. (I used a half teaspoon measure and pushed it into the sorbet to make the two "humps" of the heart, and then used the spoon handle to make the pointy part of the heart.)
It doesn't matter if your heart is sculpted out to the same depth, since you are just making a place to put the cream inside.
4) Slowly and carefully add cream into your mold, and you have a very cute bowl of homemade, tasty sorbet!
The cream is by no means necessary to the deliciousness of this treat, but it is a tasty addition. When I make it, I make extra cream available for my guests but some people just think it is gross or too much.
Step 4: Storage!
If you want you can store your sorbet (with or without cream heart) in the freezer. We haven't experimented too long, but it stays good for at least a day with some saran wrap on top or in a tupperware of some kind. Without the cream, it would probably last as long as your raspberries were expected to last.