Whenever it gets sticky hot outside (and inside for that matter), and it does pretty much everyday down here in Montreal, I find myself hesitating between booze or ice cream.

Booze or ice cream? Là est la question!

The prince of persia would choose booze. In a heartbeat.

The little king would choose ice cream. Obviously.

I can’t choose. In other words, I choose both!

For the Food Matters Project, I followed Jennifer’s simple and amazing lead and threw some fresh raspberries, sugar, water and limoncello in the ice cream machine.

After about twenty-five minutes of noisy churning, I went out on the balcony to take a few shots of my homemade boozy sorbet.

This is what my sorbet looked like after spending about two minutes staring at the sunset.

That is one sticky hot sorbet!

So I quickly put it out of its misery : it was sweet, lemony and how refreshing! It made me forget my own sticky hotness… for about two minutes, that is.

For the original recipe, click here. For twisted twists on boozy sorbets, click here. For the road to happiness, buy an ice cream machine!

rustic raspberry and limoncello sorbet (print)

recipe adapted from mark bittman

(4 servings)

4 cups fresh raspberries

1/4 cup limoncello

1 cup water

1/2 cup sugar

In a bowl, pour the limoncello all over the raspberries. Set aside.

Heat up the water and the sugar until the sugar is completely dissolved.

Pour the hot liquid over the raspberries. Roughly mash the raspberries with a fork. Cool down completely in the refrigerator, at least one hour.

Freeze in the ice cream maker according to instructions.

sorbet rustique à la framboise et au limoncello (imprimer)

recette adaptée de mark bittman

(4 portions)

4 tasses de framboises fraîches

1/4 tasse de limoncello

1 tasse d’eau

1/2 tasse sucre

Dans un bol, verser le limoncello sur les framboises. Réserver.

Chauffer l’eau et le sucre jusqu’à ce que le sucre soit dissout.

Verser le liquide chaud sur les framboises. Écraser grossièrement les framboises à l’aide d’une fourchette. Refroidir complètement au réfrigérateur, au moins une heure.

Passer à la sorbetière selon les instructions du fabricant.