准备

• Purée the raspberries, 1/2 cup water, and the lemon juice in a blender until completely smooth. Strain through a fine-mesh sieve set over a large bowl. Rinse the blender and sieve. Refrigerate the purée until cold, about 30 minutes. (You can refrigerate the purée up to 1 day.)
• Put the sugar and 1 cup water into a medium container. Cover tightly and shake until the sugar is dissolved. Add the corn syrup; stir to combine. Chill in the refrigerator until cold, about 30 minutes.
• 将覆盆子泥，1杯简单的糖浆，Framboise，Rosemary和Guar Gum（如果使用）在搅拌机中。混合直至光滑。将混合物通过细网筛将其过滤成一个高高（6至8杯）容器。
• 要检查冰糕底座的密度，请用开槽的勺子将鸡蛋轻轻地放入容器中（不要将其放入或可能破裂）。如果鸡蛋下沉，请将其取出并搅拌2汤匙。简单的糖浆。目的是用糖浆调节糖密度，直到鸡蛋在冰糕底部的表面下方漂浮，壳的外壳区域约为四分之一。继续与鸡蛋进行测试，添加更多糖浆2汤匙。一次，直到卵漂浮如下所示。当它这样做时，取下鸡蛋。将冰糕底座冷藏至至少30分钟。
• 根据制造商的说明，将冰淇淋制造商中的冰糕底座冻结。当冰糕搅动时，将两个大小的容器放在冰箱中。将冰糕转移到品脱容器中，冷冻直至硬化，至少在食用前4小时。如果冰糕硬化太多以至于无法sc起，请在食用前坐在冰箱中静置20分钟。

提前提示

您可以在冰箱中将简单的糖浆存储长达2周。

您可以在冷冻之前将冰糕底座冷藏长达1天。

The finished sorbet will keep in the freezer for up to 2 weeks; after that the texture may become icy, but you can thaw and refreeze the base in your ice cream maker.