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Abt-Solutely Delicious: Raspberry Lemon Sorbet

Raspberry and lemon is a classic fruit combination, whether it’s in a delightful pound cake, creamy cheesecake, or a sweet raspberry lemonade. Today we’re making a light and refreshing Raspberry Lemon Sorbet. With Easter and spring holidays coming up, this sorbet is a great recipe to bring to the table. This springy treat is easy to enjoy with family and friends as the weather starts to warm up. The richness of the raspberry mixed with the tart lemon is such a great flavor surprise when you take your first scoop!

To make this recipe we used the Cuisinart Frozen Yogurt and Ice Cream Maker.  Ice Cream Makers are an underrated countertop appliance, and more versatile than you might think—you can make many different types of ice creams, frozen yogurts, sorbets, and even frozen beverages for a crowd. Plus, they give you total control over what ingredients end up in your ice cream. Enjoying this recipe will definitely change your mind about store-bought frozen desserts.

The first and most important thing to do is read your ice cream maker manual, and look for preparation steps. For the best results with the ice cream maker we’re using today, we need to prepare by freezing the bowl for up to 24 hours. Once your ice cream maker is prepped, puree your raspberries in a blender. If you’re using frozen raspberries, make sure they are thawed out or your puree will become very thick.

Once your berries are pureed, strain the mixture through a mesh sieve to remove the seeds. Since we’re using about 2 lbs of raspberries, there will be a lot of seeds. You can strain the mixture twice if you prefer a smoother texture, but once should be enough. I would not recommend skipping this step, because the final texture of the sorbet will be very rough.

Once the seeds are removed, place the mixture back into the blender and add the sugar, lemon zest and lemon juice. Blend for about 30 seconds or until the mixture is combined and the sugar has dissolved.

Pour the sorbet mixture into a bowl and refrigerator for about 2 to 4 hours. After the mixture has chilled, time to bring out the ice cream maker! Place the frozen bowl into the ice cream maker, pour the mixture into the maker, and add the paddle and lid. Turn the ice cream maker on, and let it run for 25 minutes. As the ice cream maker turns, the mixture will get chilled and begin to create a creamy texture. After about 12 minutes, you will see the sorbet start to thicken.

After the sorbet is made, place it in a storage container and freeze until desired firmness. Or, you can enjoy the sorbet right after you make it, if you prefer it to have more of a soft-serve texture.

AuthorEmily G.

Yields12 Servings

 2 ½ lbs fresh or frozen raspberries
 1 cup sugar
 ¼ cup fresh lemon juice
 2 tsp lemon zest
 1 tsp salt

1

First, to prepare for your sorbet, place the bowl from your ice cream maker into the freezer. Freeze for at least 24 hours for the best results.

2

In a blender, puree fresh or thawed frozen raspberries. You may need to shake up or use a spatula to scrape the sides and puree all the berries.

3

Once your berries are pureed, strain the mixture through a mesh sieve to remove seeds.

4

Rinse the blender to remove any seeds, and pour the strained mixture back into the blender. Add sugar, lemon juice, lemon zest, and salt. Blend for another 30 seconds until combined and sugar is dissolved. Pour into a bowl and cover with plastic wrap. Chill mixture in the fridge for about 2-4 hours.

5

Once your mixture is chilled and your ice cream maker bowl is frozen, place the frozen bowl back into the machine. Turn ice cream maker on, and pour your mixture into the ice cream maker.

6

Set your timer for about 25 minutes. As the ice cream maker turns the mixture will get more chilled and begin to create a creamy texture. At about 12 minutes you will see the sorbet start to thicken. Once your ice cream is made, place it in a storage container, cover with plastic wrap and freeze until your sorbet is at the desired firmness.

Ingredients

 2 ½ lbs fresh or frozen raspberries
 1 cup sugar
 ¼ cup fresh lemon juice
 2 tsp lemon zest
 1 tsp salt

Directions

1

First, to prepare for your sorbet, place the bowl from your ice cream maker into the freezer. Freeze for at least 24 hours for the best results.

2

In a blender, puree fresh or thawed frozen raspberries. You may need to shake up or use a spatula to scrape the sides and puree all the berries.

3

Once your berries are pureed, strain the mixture through a mesh sieve to remove seeds.

4

Rinse the blender to remove any seeds, and pour the strained mixture back into the blender. Add sugar, lemon juice, lemon zest, and salt. Blend for another 30 seconds until combined and sugar is dissolved. Pour into a bowl and cover with plastic wrap. Chill mixture in the fridge for about 2-4 hours.

5

Once your mixture is chilled and your ice cream maker bowl is frozen, place the frozen bowl back into the machine. Turn ice cream maker on, and pour your mixture into the ice cream maker.

6

Set your timer for about 25 minutes. As the ice cream maker turns the mixture will get more chilled and begin to create a creamy texture. At about 12 minutes you will see the sorbet start to thicken. Once your ice cream is made, place it in a storage container, cover with plastic wrap and freeze until your sorbet is at the desired firmness.

Raspberry Lemon Sorbet


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