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