Wednesday, January 16, 2013

Lemony Rasberry Sorbet

Creamy and bursting with raspberry flavor, followed by a lingering lemon tang that is softened only by a note of vanilla, this is a refreshing pick-me-up treat!


Lemony Raspberry Sorbet
(based on this recipe, but greatly increased the lemon factor!)

2 cups water
1 1/2 cups sugar
1 tsp. vanilla extract
24 oz. frozen raspberries, defrosted
1 cup fresh squeezed lemon juice

1.  In a 2 quart saucepan, bring water and sugar to a boil, stirring to dissolve sugar.  Reduce heat to low and simmer, without stirring to make a thin syrup, about 5 minutes.  Remove from heat and set aside to cool.
(Notice my tongs?  That is my secret for squeezing all the juice out of my lemon halves.  Place lemon half in tongs and squeeeeeeze, then rotate and squeeeeeeze again.  You got it.)
 
2.  Meanwhile, puree raspberries in a food processor until smooth.  Strain/scrape the raspberry puree through a fine-mesh strainer.  (Don't get discouraged during this process--I promise it is worthwhile!)  Discard seeds. 

3.  Stir lemon juice (strained), vanilla, and cooled sugar syrup into the raspberry puree and stir well.  Cover and refrigerate until cold, even overnight.

4.  Pour sorbet mixture into an ice cream freezer and follow freezer directions.  Transfer sorbet into a freezer-safe container and freeze for at least 4 more hours before serving.

To make frozen lemon bowls:

1.  Slice washed lemons in half. 

2.  Carefully cut around the pulp of the lemon and remove. 

3.  Scrape inside of lemon to remove pul and juice. 

4.  Place cut side down on parchment paper in a sealable container, cover, and freeze until solid.  (I made these the night before a party and they were ready to go by lunchtime the next day!) 

**Save lemon juice/pulp to make sorbet (above) or to flavor tea and water in the coming days!


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