Raspberry Lemon Sorbet

Raspberry Lemon Sorbet @EclecticEveryday

A few days ago when I was browsing Bed Bath and Beyond, my son spotted a little ice cream maker. It’s the cutest little toy. It was in the kitchen section and it looks like a little plastic ice cream cone. Inside it has a little metal bowl that you can fill with cream and whichever flavorings you like. Then you add salt and ice in the cone below the bowl, secure the little thing together, then hand it off to your kid to shake their little hearts out. After a a few minutes we had something that resembled ice cream, sort of.

At least my son had a blast transforming cream into ice cream. He thought it was the coolest thing ever. So I thought I would pull out my KitchenAid Ice cream attachment and show my son you can also turn fruits into delicious icy treats too.

Raspberry Lemon Sorbet @EclecticEveryday

For this recipe, I used frozen raspberries and fresh lemon juice.  The frozen raspberries are always available, and aren’t as expensive as using raspberries that aren’t in season. Feel free to use fresh raspberries if they are in season though. I combined the raspberries with sugar water and blended them on high in my blender before adding them to my ice cream attachment on my KitchenAid mixer. Then I just blended the sorbet until it was  the consistency of soft serve ice cream.

Then I scooped it into a container then placed it in the freezer. It’s so easy, and makes a perfect healthier dessert or after-school snack for your kids.

Raspberry Lemon Sorbet @EclecticEveryday

Raspberry Lemon Sorbet @EclecticEveryday

Raspberry Lemon Sorbet @EclecticEveryday

Raspberry Lemon Sorbet

Ingredients:

1 cup Dixie Crystals Sugar
1 cup water
3 cups or 24 oz fresh or frozen raspberries
the juice from 1 lemon

Directions:

Add sugar and water to a small saucepan. Bring to a boil and dissolve. Remove from heat and let cool.

Add raspberries and sugar water to blender along with lemon juice. Blend on high until smooth.

Add sorbet mixture to ice cream maker and churn according to directions. After sorbet is the consistency of soft serve, transfer to a freezer safe containter to freeze.

After sorbete is frozen firm, serve in lemon bowls.

16 Responses to “Raspberry Lemon Sorbet”

  1. 1
    Paula - bell'alimento — March 12, 2013 @ 4:37 pm

    I am going to stick my face in that bowl. Okay not so lady like pass me a spoon please.

  2. 2
    Cookin Canuck — March 12, 2013 @ 4:58 pm

    What a beautiful color! This will be perfect as the warm weather approaches (hopefully really soon).

  3. 3
    Cassie | Bake Your Day — March 12, 2013 @ 5:09 pm

    I love the sound of a raspberry and lemon dessert. Perfect to welcome Spring!

  4. 4
    Rachel @ Baked by Rachel — March 12, 2013 @ 6:46 pm

    I would go seriously crazy for this! Love all this raspberry.

  5. 5
    Ali | Gimme Some Oven — March 12, 2013 @ 10:47 pm

    Wow – this looks so beautiful! I love a good fruity sorbet!

  6. 6
    Miss @ Miss in the Kitchen — March 13, 2013 @ 12:15 am

    This is the type of dessert that I have been craving! Come on summer!

  7. 7

    Just gorgeous and so simple, I love it.

  8. 8
    Sommer@ASP — March 13, 2013 @ 8:36 am

    That is so darn pretty… Seriously!

  9. 9

    Gorgeous!! I always love a fruity tart sorbet, and raspberry is definitely my favorite.

  10. 10
    Jessica - The Novice Chef — March 13, 2013 @ 9:49 pm

    It is so bright and colorful! I can’t wait to try it, I am in love with the color!

  11. 11
    Marly — March 14, 2013 @ 9:21 am

    Isn’t sorbet the best? I love that stuff…and this recipe too! Can’t wait to try it!

  12. 12
    Heather | Farmgirl Gourmet — March 14, 2013 @ 11:14 am

    That looks so perfect. I love love love the color. Yum!!!!

  13. 13

    I love how beautiful this sorbet looks. It makes my mouth water just looking at it. I’m definitely going to try it out soon.

  14. 14
    Amy — May 6, 2013 @ 6:21 pm

    I just made raspberry sorbet the same way and was looking for a way to “brighten” it up. Your website was one of the first results. The only difference between your recipe and the one I followed is that after I blended the raspberries and simple syrup, I put the mixture through a mesh strainer for the seeds. I don’t generally mind raspberry seeds but I just love the smooth texture of the sorbet the strained mixture creates.

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