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Raspberry Lemon Sorbet

dessert· Easter· ice cream· National Ice Cream Month· Summertime Favorites

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:

  1. 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.
  2. 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.
  3. 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.
  4. 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!!

Print Recipe

Raspberry Lemon Sorbet

Fresh raspberries are pureed with lemon juice, lemon zest, and sugar and then frozen into a creamy, refreshing sorbet.
Prep Time20 mins
Total Time8 hrs 20 mins
Servings: 1 quart

Ingredients

  • 2 1/2 pounds fresh or frozen raspberries (if using frozen, make sure they have thawed)
  • 1 cup sugar
  • 1/4 cup fresh lemon juice
  • 2 teaspoons lemon zest
  • 1/2 teaspoon salt

Instructions

  • Puree raspberries in blender. You may need to shake up your blender a little to help puree all the berries. Strain berries through mesh sieve to remove many of the seeds. If you want every seed removed, you'll need to strain a few times.
  • Rinse blender to remove seeds. Place puree back in blender and add sugar, lemon juice, lemon zest, and salt. Blend for another 30 seconds to combine and help sugar dissolve. Place mixture in bowl and chill in fridge until really cold, about 2-4 hrs.
  • Freeze sorbet mixture in ice cream maker according to your directions until smooth but firm. Place in storage container and cover with plastic wrap and cover before placing in freezer to get more firm. Full firmness is achieved at 8 hours of freeze time.

Notes

If you'd like to serve this sorbet in lemon cups, please visit She Wears Many Hats
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More recipes that you’ll love:

Avocado Lime Sorbet

Avocado Lime Sorbet - Made with only three ingredients, this avocado lime sorbet is shockingly refreshing and unbelievably creamy. It's going to be your new favorite summer treat!

Peach Riesling Sorbet

Peach Riesling Sorbet - A refreshing peach sorbet with a boozy finish. Made with only 4 ingredients, this peach Riesling sorbet is going to be your new favorite way to enjoy a frozen treat this summer.

Pineapple Sorbet

Comments

  1. This looks gorgeous and is so creative and unique! Raspberry sorbet is my favorite. I can’t wait to try this!

    Izzy
    Isabella David Vintage

    Reply

  2. This looks and sounds amazing!! I love that you made it clear to use fresh lemons and looks like I will need an ice cream machine!

    Reply

  8. That sorbet looks amazing! And I love the idea about serving it inside a lemon. My kids would love this and I’m sure they would love to help make it, too. Thanks for sharing this recipe!

    Reply

  12. What a summery delicious sorbet! Looks perfectly refreshing for this heat.

    Reply

  21. I totally know what you are talking about! My friend had those sorbets in fruit cups for her wedding rehearsal dinner. They used to sell them at Costco!

    Reply

    • Yesss! I couldn’t remember where we would buy them at first, but you’re right – it’s def Costco!!

      Reply

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