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Lemon Raspberry Sorbet Ice Cream

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A refreshing and tangy sorbet made with fresh raspberries and lemon, perfect for a hot summer day.

Ingredients

Scale
  • 2 cups fresh raspberries
  • 1 cup water
  • 1 cup granulated sugar
  • 1/2 cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 tablespoon corn syrup (optional, for smoother texture)

Instructions

  1. In a saucepan, combine water and sugar over medium heat, stirring until the sugar dissolves to make a simple syrup. Remove from heat and let cool.
  2. In a blender or food processor, puree the raspberries until smooth.
  3. Strain the raspberry puree through a fine sieve to remove the seeds, if desired.
  4. In a large bowl, combine the raspberry puree, lemon juice, lemon zest, and cooled simple syrup. Stir to combine.
  5. If using corn syrup, add it to the mixture for extra smoothness.
  6. Pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches the consistency of soft-serve ice cream.
  7. Transfer the sorbet to an airtight container and freeze for at least 3 hours before serving to firm up the texture.

Notes

  • If you don’t have an ice cream maker, you can freeze the mixture in a shallow container and stir it every 30 minutes until it reaches a sorbet-like consistency.
  • You can adjust the sweetness by adding more or less sugar depending on the tartness of your raspberries.
  • For a smoother texture, you can blend the mixture again after freezing.

Nutrition

Keywords: lemon, raspberry, sorbet, ice cream, vegan, summer dessert

Find it online: https://recipesfoodeasy.com/lemon-raspberry-sorbet-ice-cream/