Author Notes
No summer treat is more refreshing than a scoop of homemade sorbet. After making Elise Bauer's Meyer Lemon Sorbet from Simply Recipes, I realized that the possibilities for lemon sorbet were endless, and thus my Raspberry Lemonade Sorbet was born. This recipe is irresistibly creamy, sweet, and tart, and putting it together is a cinch. —wunkster
Ingredients
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1 cup
water
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1 cup
sugar
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6 ounces
fresh raspberries
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1/2 cup
fresh lemon juice (about 3 lemons)
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lemon zest to garnish (optional)
Directions
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Combine water and sugar in a saucepan. Cook over medium heat, stirring, until sugar has dissolved. Set aside to cool.
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Combine raspberries and lemon juice in a food processor or blender. Process until smooth. Strain mixture into a medium bowl using a fine mesh strainer. If necessary, use a spoon to push mixture through. Discard raspberry seeds.
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Add sugar water to bowl with fruit mixture. Stir. Refrigerate until cool.
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Transfer mixture to an ice cream freezer and process according to manufacturer's instructions.
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For soft sorbet: serve immediately. For hard sorbet: transfer to a storage container and freeze until firm, a few hours.
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