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Recipe: http://www.marthastewart.com/1113616/raspberry-sorbet?socsrc=soc_yt_Food_edf_kc_KC0085__
Because no two batches of fruit have the same sweetness, your homemade sorbet can come out slushy if there is too much sugar, and icy-hard if there is not enough. So what’s the secret to coming up with the perfect level of sweetness every time? A simple trick is all it takes
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
http://www.youtube.com/user/everydayfoodvideos
