Pink Raspberry Lemonade Sorbet (Print)
A refreshing blend of raspberry and lemon with a sweet, tangy finish perfect for warm days.
# What You Need:
→ Fruit
01 - 2 cups fresh or frozen raspberries
02 - 1 cup freshly squeezed lemon juice (4-5 lemons)
→ Sweetener
03 - 1 cup granulated sugar
→ Liquid
04 - 1 cup water
→ Optional Garnish
05 - Zest of 1 lemon
06 - Fresh raspberries and mint for serving
# How To Make It:
01 - Combine sugar and water in a small saucepan. Heat over medium heat, stirring constantly until sugar dissolves completely. Remove from heat and let cool to room temperature.
02 - Blend raspberries in a food processor or blender until completely smooth. For seedless sorbet, press puree through a fine-mesh sieve into a bowl, discarding the seeds.
03 - Whisk lemon juice and cooled syrup into raspberry puree. Add lemon zest if using and stir until thoroughly incorporated.
04 - Pour mixture into ice cream maker and churn according to manufacturer's instructions for 20-25 minutes until thick and slushy. Alternatively, freeze in a shallow container, raking with a fork every 30 minutes for 2-3 hours until smooth.
05 - Transfer churned sorbet to an airtight container. Freeze for at least 2 hours until firm enough to scoop.
06 - Scoop into chilled bowls or cones. Garnish with fresh raspberries and mint leaves if desired.
# Expert Advice:
01 -
- No dairy needed for the creamiest texture imaginable
- Ready in minutes but tastes like you labored all day
02 -
- The simple syrup must cool completely before mixing with the fruit, or you will cook the raspberries and lose that fresh flavor
- Straining the seeds is optional but makes such a difference in texture that it became non-negotiable in my kitchen
03 -
- Add a pinch of salt to the mixture to intensify the raspberry flavor without making it taste salty
- Let the sorbet sit at room temperature for 5 minutes before scooping for the creamiest texture