Fresh and sweet with a touch of tart, raspberry lemon sorbet is the perfect sweet treat for summer!
Jump to RecipeIt’s officially frozen treat season! Although, let’s be real, I’m an icecream-all-year-round kinda girl. In any case, with berry season upon us and warmer weather, it’s the perfect time to whip up some frozen delights! Just like this fresh, tasty, sweet and tart raspberry lemon sorbet. It’s dairy-free, vegan, and all you need is a food processor or blender, glass baking dish, and a freezer. It doesn’t get much easier than this!
The first thing you need to do is create the simple syrup for your sorbet. Combine one cup of water with one cup of sugar in a small saucepan on medium-high heat. Simmer, whisking occasionally, for about 30 minutes or until all the sugar has dissolved.
While your simple syrup is simmering, juice your lemons and add the lemon juice and your raspberries to a food processor or blender. Then pulse until well blended.
Place a fine mesh strainer over a small mixing bowl and pour your pureed raspberry and lemon juice mixture into it. Use a spoon or spatula to gently scrape the raspberry puree over the fine mesh strainer. The raspberry puree should go through the strainer into the bowl, while the seeds remain in the strainer. Keep doing this until all the puree is separated from the seeds. Then, discard the raspberry seeds.
Once your simple syrup is done and you’ve removed the seeds from your raspberry-lemon puree, it’s time to join the two! Combine your simple syrup and raspberry-lemon puree until well mixed.
Once your raspberry-lemon puree and simple syrup are well mixed, pour them into a glass 8×8″ baking dish. Cover the your dish, and pop it in the freezer for 10-12 hours to solidify.
Portion out into individual bowls and serve! Garnish with some lemon slices and additional raspberries, if desired. Enjoy!
If you try this recipe, please be sure to leave a rating and your thoughts in the comments below. Don’t forget to tag me @HookomOnHealth and use the #HookomOnHealth so that I can see your creations online. Enjoy!
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Raspberry Lemon Sorbet
Ingredients
- 1 cup granulated sugar
- 1 cup water
- 6 oz fresh raspberries
- 3 lemons juiced
Instructions
- Combine sugar and water in a saucepan over medium-high heat to create a simple syrup. Simmer, stirring occasionally, for about 30 minutes or until all the sugar has dissolved.
- Combine raspberries and lemon juice in a food processor and blend until smooth. Strain out raspberry seeds in a fine mesh strainer and discard.
- Mix together simple syrup and blended raspberry and lemon juice mixture until combined. Transfer to an 8x8” baking dish, cover, and freeze for about 10-12 hours.
Notes
- You can use bottled lemon juice instead of fresh, if desired. One lemon yields about two tablespoons of lemon juice.
- You can also use frozen raspberries instead of fresh, if desired. Allow to thaw before use.