Raspberry Lemon Sorbet
Fresh raspberries are pureed with lemon juice, lemon zest, and sugar and then frozen into a creamy, refreshing sorbet.
Servings: 1 quart
- 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
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.