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
Makes: about 3 cups
ounces fresh raspberries
cup fresh lemon juice (about 3 lemons)
lemon zest to garnish (optional)
- 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.