Pink Raspberry Lemonade Sorbet (Printable)
A vibrant, tangy lemon and sweet raspberry frozen delight, perfect for cooling summer refreshment.
# What You 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 constantly until sugar completely dissolves. Remove from heat and allow to cool to room temperature.
02 - Blend raspberries in a food processor or blender until completely smooth. For seedless sorbet, press puree through a fine-mesh sieve into a clean bowl, discarding the seeds.
03 - Whisk lemon juice and cooled simple syrup into raspberry puree. Add lemon zest if using and stir thoroughly to incorporate all ingredients.
04 - Pour mixture into ice cream maker and churn following manufacturer's instructions until mixture reaches thick, slushy consistency, approximately 20–25 minutes. Alternative method without machine: freeze in shallow container for 1 hour, then rake with fork to break crystals. Repeat every 30 minutes for 2–3 hours until smooth.
05 - Transfer churned sorbet to airtight container and freeze for minimum 2 hours to firm completely before serving.
06 - Scoop into chilled bowls or cones. Garnish with fresh raspberries and mint sprigs if desired.
# Expert Tips:
01 -
- Its incredibly refreshing on hot days without feeling heavy or overly sweet
- The combination of tart lemon and sweet raspberry creates this perfect balance that makes your taste buds sing
02 -
- Straining the seeds is optional but makes such a difference in the final texture
- The simple syrup MUST be completely cooled before mixing with the fruit or the texture will be off
03 -
- Add a pinch of salt to really bring out the fruit flavors
- Chill your serving bowls in the freezer for a restaurant style presentation