Homemade sorbet, in the collective imagination, involves a sorbet maker churning for two hours, a sugar thermometer, and a lot of technique. The reality with this version: a blender, three ingredients from the freezer and pantry, and ten minutes flat.
The color, first of all, is striking. A deep, almost violent magenta, like undiluted grenadine. The spoon goes in with a slight resistance—not hard, not liquid, somewhere in between. In the mouth, the raspberry acidity hits first, sharp and clean, immediately rounded out by the maple syrup. And the lime in the background, discreet but present, keeping the whole thing from falling into blandness.
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