Raspberry Lemonade Sorbet
A delicious and easy raspberry lemon sorbet recipe. No ice cream machine needed!
Servings 6
Calories 249kcal
Ingredients
- 1 ½ cups sugar
- 1 teaspoon vanilla extract
- 5 cups fresh raspberries
- 2 tablespoons freshly squeezed lemon juice
- 2 cups water
Instructions
- In a 2-quart saucepan, bring 2 cups water and sugar to a boil, stirring to dissolve. Reduce heat to low and simmer, without stirring, to make a simple syrup, for 5 minutes.
- Pour the syrup into a medium bowl, stir in vanilla extract, and transfer to the freezer to let chill for 15 minutes.
- Purée the raspberries with the syrup and lemon juice in a blender or food processor until smooth. Scrape the purée through a fine sieve into a bowl; discard the seeds.
- Pour into a shallow non-stick cake pan or pyrex casserole dish.
- Freeze until solid.
- Remove from freezer and break the mixture up into pieces. In small batches, put into the blender and liquidize until smooth.
- Pour into a suitable container (a loaf pan works best) and freeze again for approximately 2 hours or until solid.
- Serve and enjoy!
Notes
Tip: Add rum or tequila for a fun frozen adult drink
Nutrition
Calories: 249kcal | Carbohydrates: 62g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 151mg | Fiber: 7g | Sugar: 55g | Vitamin A: 33IU | Vitamin C: 28mg | Calcium: 27mg | Iron: 1mg