Raspberry sorbet is a refreshing and delicious dessert, perfect for hot summer days or as a palate cleanser between courses. This recipe uses fresh or frozen raspberries, combined with the tang of fresh lemon juice and the sweetness of icing sugar.
Ingredients:
- 1/4 cup plus 1-1/2 teaspoons fresh lemon juice
- 3 to 3/4 cups fresh or frozen unsweetened raspberries
- 2-1/4 cups powdered sugar
Method:
Puree the raspberries in a blender or food processor.
Strain the raspberry puree through a fine-mesh sieve to remove the seeds, pressing down with a spoon to extract as much liquid as possible.
In a large bowl, combine the raspberry puree, fresh lemon juice and icing sugar. Stir until the sugar is completely dissolved.
Pour into an ice-cream maker and churn according to the manufacturer’s instructions.
When the sorbet has reached the consistency of soft serve, transfer to a lidded container and freeze for at least 2 hours to set before serving.
