This week’s Sundae Sunday will waken your senses right from your very first bite. The sweet angelic side of raspberries along with lemon’s devilish sour component, may just make your lips pucker. The sweet and sour combination in one frozen dessert is the perfect way to cool down this summer’s heat.
The result of this sorbet was an unexpected success being that I’ve never made one in the past. I was a bit apprehensive in continuing when I opened the fridge the next morning to see the mixture much like liquid Jell-O. Despite my reluctance, I decided, “What the hell, I’ll just throw it in there and see what happens,” and lo and behold, it worked!
I must say, this has to be the best sorbet I’ve ever tried! Maybe it’s the best because I made it myself but hey, when you make one too and it’s a success, you’ll understand why.Print
Tangy Lemon Raspberry Sorbet
- Total Time: 4 hours
- Yield: 1 1/2 quarts 1x
- 2 cups water
- 2 cups granulated sugar
- 1 tablespoon lemon zest
- 2 cups fresh or frozen raspberries
- 1/4 teaspoon salt
- 2 cups fresh lemon juice
- In saucepan over medium-high heat, prepare a lemon simple syrup with water, sugar and lemon zest. Cook mixture until sugar is completely dissolved. Remove from heat.
- Stir in raspberries, salt and lemon juice. Using a spatula, mash raspberries releasing its natural juice until smooth.
- Strain mixture using a fine mesh strainer over a medium bowl to remove seeds. Use the back of a spoon or spatula to aid in passing the puree through the strainer. Discard seeds.
- Cover and refrigerate for 2-3 hours or overnight.
- Pour into the ice cream maker according to the manufacturer’s directions and allow it to mix until thickened (about 15-20 minutes).
For a thicker sorbet, place into an air tight container and freeze for 4 or more hours.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
Tangy Lemon Raspberry Sorbet recipe created by URBAN BAKES.