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
fresh lemon juice (about 3 lemons)
lemon zest to garnish (optional)
In This Recipe
Combine water and sugar in a saucepan. Cook over medium heat, stirring, until sugar has dissolved. Set aside to cool.
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.
Add sugar water to bowl with fruit mixture. Stir. Refrigerate until cool.
Transfer mixture to an ice cream freezer and process according to manufacturer's instructions.
For soft sorbet: serve immediately. For hard sorbet: transfer to a storage container and freeze until firm, a few hours.