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Tangy Lemon Raspberry Sorbet | URBAN BAKES

Tangy Lemon Raspberry Sorbet

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  • Author: Connie
  • Total Time: 4 hours
  • Yield: 1 1/2 quarts 1x


Units Scale
  • 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


  1. 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.
  2. Stir in raspberries, salt and lemon juice.  Using a spatula, mash raspberries releasing its natural juice until smooth.
  3. 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.
  4. Cover and refrigerate for 2-3 hours or overnight.
  5. 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

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