Pink Raspberry Lemonade Sorbet (Printable)
A refreshing frozen delight combining tangy lemon juice and sweet raspberries for a cool summer treat.
# What You'll Need:
→ Fruit
01 - 2 cups fresh or frozen raspberries
02 - 1 cup freshly squeezed lemon juice (about 4-5 lemons)
→ Sweetener
03 - 1 cup granulated sugar
→ Liquid
04 - 1 cup water
→ Optional
05 - Zest of 1 lemon
06 - Fresh raspberries and mint for garnish
# How to Make It:
01 - Combine sugar and water in a small saucepan. Heat over medium heat, stirring continuously until sugar completely dissolves. Remove from heat and allow to cool to room temperature.
02 - Blend raspberries in a blender or food processor until completely smooth. For seedless sorbet, press puree through a fine-mesh sieve into a clean bowl, discarding seeds.
03 - Whisk lemon juice and cooled simple syrup into raspberry puree. Incorporate lemon zest if using, mixing thoroughly until fully combined.
04 - Transfer mixture to ice cream maker and churn according to manufacturer instructions until thick and slushy consistency forms, approximately 20-25 minutes. Alternatively, pour into shallow freezer-safe container, freeze for 1 hour, then rake with fork to break crystals. Repeat every 30 minutes for 2-3 hours until smooth.
05 - Move sorbet to airtight container and freeze for minimum 2 hours before serving to achieve proper texture.
06 - Scoop into bowls or cones. Garnish with fresh raspberries and mint leaves if desired.
# Expert Advice:
01 -
- The color alone will make your entire day brighter
- Its surprisingly elegant for something that comes together so quickly
02 -
- Straining the seeds is worth every second of effort
- The mixture needs to be completely cold before churning
03 -
- Chill your serving bowls in the freezer for 15 minutes
- Use a warm ice cream scoop dipped in hot water