Raspberry Lemonade Sorbet

Sweet, tart, fruity and delicious! Raspberry Lemonade Sorbet is perfect all year round using frozen raspberries.

Course Dessert

Cuisine American

Prep Time 1 15

Cook Time 5

Total Time 9 20

Servings cups

Calories 233kcal

Author Mara

Ingredients

1.5 pounds frozen raspberries (24 ounces)
1 cup water
.9375 cup granulated sugar (¾ cup + 3 tablespoons)
⅓ cup lemon juice + lemon zest
2 tablespoons vodka optional

Instructions

In a high powered blender or food processor, add your frozen raspberries. Set aside for raspberries to defrost at room temperature.
In a medium saucepan, add water and sugar. Heat over high heat and stir or whisk occasionally until sugar is completely dissolved.
Set aside simple syrup, whisk in fresh lemon juice and zest and allow to cool (30 minutes).
Add cooled simple syrup to the blender. Blend until completely smooth. (30 seconds at low speed, 30 seconds at medium speed and 1 -2 minutes at high speed).
Follow the instructions included with your ice cream maker and churn sorbet.
Pour sorbet into your ice cream container, press a piece of parchment paper on top and freeze for 6-8 hours to overnight. Before serving, let it sit out at room temperature for a few minutes, scoop and enjoy!

Notes

A little bit of alcohol goes a long way! - Because alcohol doesn't freeze, just adding a tablespoon (or two) to our sorbet base means our sorbet doesn't freeze completely solid.

Use for a boozy brunch cocktail - Scoop the sorbet into champagne flutes or coupe cocktail glasses and top it with Prosecco or champagne for a special brunch treat!

Discourage ice crystals - Ice crystals can form on the surface of ice cream and sorbet after its thawed. Placing a sheet of parchment paper (or wax paper) directly on the surface of the ice cream can be used to help keep the ice crystal from forming and safe from other odors in the freezer.

Add flavor with herbs - Mint or basil are a couple of herbs that can be added to the simple syrup with the lemon juice and zest to add another depth of flavor. Just make sure to remove the herbs before adding to the blender.

To strain or not to strain - I didn't strain the blended sorbet base but you can if you want too. I didn't mind the slight texture from the raspberry seeds as my blender can really blend them up. If you don't have a high powered blender, you can strain the sorbet base after blending with a fine mesh strainer and use the back of a spoon to help push the liquid through.

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Nutrition