Description
Sweet raspberries and zesty lemon swirl into an icy, seed-free sorbet that glides across your tongue. With simple simmering and churning steps, you’ll lock in fresh summer flavor in every frozen scoop.
Ingredients
- 4 cups raspberries
- 1 cup granulated sugar
- 1 cup water
- 1 tablespoon lemon juice
Instructions
- In a saucepan combine sugar and water.
- Bring mixture to a simmer over medium heat, stirring until sugar dissolves.
- Remove syrup from heat and let it cool to room temperature.
- Meanwhile, place raspberries in a blender and puree until smooth.
- Strain raspberry puree through a fine mesh sieve to remove seeds.
- Stir cooled sugar syrup and lemon juice into the strained puree.
- Chill the mixture in the refrigerator for at least one hour.
- Pour the chilled mixture into an ice cream maker and churn according to manufacturer’s instructions until it reaches sorbet consistency.
- Transfer sorbet to a container and freeze for at least two hours to firm up before serving.
Notes
- For a smoother texture, ensure all seeds are removed during straining.
- Fresh or frozen raspberries can be used; thaw frozen raspberries before pureeing.
- If you don’t have an ice cream maker, freeze in a shallow container and stir every 30 minutes until smooth.
- Sorbet can be stored in the freezer for up to two weeks in an airtight container.