Raspberry Lemon Sorbet – Fresh raspberries are pureed with lemon juice, lemon zest, and sugar and then frozen into a smooth, refreshing sorbet.
Happy Thursday! I hope your 4th of July fireworks hangover isn’t so bad and, even more, I hope today is an easy day for you at work. I’ve always had this day off but I know many of you aren’t so lucky. Don’t worry – it’ll go by fast!
In case you need something to help get you through this day, I have another recipe for National Ice Cream Month!! And this one is so pretty, if I do say so myself.
Today’s recipe is a sorbet. Sorbets have become my favorite recipes to make because they only require a handful of ingredients – fruit puree, sugar, water/juice, and a pinch of salt. That’s it!
I’ve shared quite a few sorbets for you guys featuring my favorite fruits – peaches, pineapple, and even this avocado one. But I am surprised to say that I have yet to share a berry version. You guys know how I feel about berries… I’M OBSESSED! So I just had to get a recipe to you guys ASAP.
Here it is! My Raspberry Lemon Sorbet!
Raspberries have always been my favorite fruit. But I didn’t want just a plain raspberry sorbet – I needed the sorbet to stand out!
Given my recent obsession with lemonade (see my Peach Lemonade), I had lemons on the brain. So why not make a sorbet version of raspberry lemonade?!
Coming up with this recipe was a little tricky, however. I didn’t want to add too much lemon juice because that would add too much liquid to the puree and thus make the sorbet more icy than smooth. So I used lemon zest to get that lemon flavor to pop without adding too much lemon juice.
Oh and those lemon cups – how freaking cute are they?! I was inspired to serve this sorbet in lemon cups from sorbet that I used to buy from the store when I was a kid. This sorbet was served in real fruit cups – coconuts, lemons, oranges, and pineapples. It was a such a fun way to eat a healthy-ish treat!
Making my own lemon cups was so much easier than I thought so if you want a fancy way to serve this sorbet, give them a try! I used this post to help me through the process.
As always, I have a few tips to help get you through this recipe without a hitch:
- This recipe calls for A LOT of raspberries. I used fresh raspberries because they were on sale and have much better flavor than the frozen ones. But feel free to use frozen berries, if you must. Just make sure you thaw them before weighing them.
- Always, always, always use fresh lemon juice. I know it’s tempting sometimes to buy that juice in a bottle. But it tastes drastically different from the fresh stuff. And because this recipe relies so heavily on the flavor of the lemon juice, you do not want to cut corners here.
- You need to chill the sorbet based before churning. If the mixture isn’t super cold, it will take too long to freeze in the ice cream maker and turn out a little icy in the end.
- The sorbet needs to be made with an ice cream machine. Make sure you read all the instructions of your ice cream machine before you get started. For my machine, I need to freeze the ice cream bowl for 24 hrs before using, The last thing you want is to create the sorbet base just to have to wait a day to churn it. Womp womp.
And there you have it – recipe #2 of National Ice Cream Month! Get excited for Monday’s recipe – it’s a fun sundae!!
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