The Green Mountain State has always been seen as a trailblazer in the natural food movement. In 2014, Vermont passed the first state law requiring food labels to include GMO (genetically modified organism) ingredients.
While working on The Vermont Farm Table Cookbook, author Tracey Medeiros kept hearing the term non-GMO and meeting farmers and food producers who practiced this philosophy. That inspired her to create her fourth book, The Vermont Non-GMO Cookbook (Skyhorse Publishing, 2017, $29.99), which features 125 recipes from organic and local farms.
Known for its certified organic strawberries, raspberries, and blueberries, Adam’s Berry Farm in Charlotte shares this easy-to-make Fresh Raspberry Sorbet in the book. “This pretty, homemade sorbet is light and fruity, making it the quintessential summer crowd-pleaser,” says Medeiros.
Makes 4 1/2 Cups
- 5 cups fresh raspberries
- 1 1/4 cups organic cane sugar
- 1 cup water, preferably filtered or distilled
- 1 teaspoon pure vanilla extract
- 2 tablespoons freshly squeezed lemon juice
- Fresh mint leaves, for garnish
Bring the raspberries, sugar, and water to boil in a medium saucepan over medium-high heat. Reduce the heat to a simmer and cook until most of the berries have fallen apart, about 3 minutes. Strain the raspberry mixture through a cheesecloth-lined fine-mesh strainer into a clean container to remove the seeds, pressing on the berries with the back of a large spoon.
When the berry mash is cool enough to handle, gather up the corners of the cheesecloth and gently squeeze out any excess juice into the container with the raspberry syrup. Add the vanilla and lemon juice to the syrup, stirring until well combined. Refrigerate for at least 2 hours.
Pour the sorbet mixture into an ice cream maker and freeze according to the manufacturer’s directions. Transfer the sorbet to a large airtight container and freeze until the sorbet is firm, about 3 hours. Scoop the sorbet into bowls and top each serving with a mint leaf.