Best Raspberry Lemonade Sorbet Recipes

RASPBERRY LEMONADE SORBET RECIPE BY TASTY

Raspberry Lemonade Sorbet Recipe by Tasty image

Here's what you need: raspberry, lemon juice, water, sugar, raspberry

Provided by Claire Nolan

Yield 6 servings

Number Of Ingredients 5

Ingredients

1 ½ cups raspberry
½ cup lemon juice
1 cup water
1 cup sugar
2 cups raspberry

Steps:

Combine water, sugar, and raspberries in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
In a blender, combine simple syrup, the remaining raspberries, and lemon juice. Blend until well-combined.
Pour into an 8×8 inch (20x20 cm) baking dish and freeze for at least 12 hours.
Take out of the freezer and let sit for 5-10 minutes before scooping then serve.
Enjoy!

Nutrition Facts : Calories 126 calories, Carbohydrate 31 grams, Fat 0 grams, Fiber 4 grams, Protein 0 grams, Sugar 26 grams

RASPBERRY LEMONADE SORBET

Raspberry Lemonade Sorbet image

Make and share this Raspberry Lemonade Sorbet recipe from Food.com.

Provided by Dancer

Categories Frozen Desserts

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

Ingredients

12 ounces frozen raspberry-lemonade concentrate
1/4 cup honey
1 3/4 cups cold water
3/4 cup raspberries, frozen

Steps:

Combine all ingredients in a blender and process on high speed until creamy and smooth.
Pour mixture into 8" square baking dish.
Cover with plastic wrap and freeze 4 to 6 hours until firm.
Stir mixture several times to keep smooth.

RASPBERRY GINGER LEMONADE SORBET

RASPBERRY GINGER LEMONADE SORBET image

Categories Berry Dessert

Yield 1 Qt

Number Of Ingredients 5

Ingredients

4 or 5 lemons, juiced to yield 3/4 C. juice
2 C. sugar
2 C. water
2 C. fresh raspberries, rinsed, patted dry
One (4-inch) piece gingerroot, peeled and cut into 1/4-inch slices

Steps:

Juice the lemons to yield 3/4 C. of juice and set it aside; reserve the rinds. In a small saucepan combine the sugar and water. Bring the mixture to a boil. Remove it from the heat and add the raspberries, ginger and reserved lemon rinds. Stir and let steep for 15 minutes. Remove the ginger and lemon rinds, squeezing the rinds to extract all the liquid. Puree the raspberry mixture in a blender or food processor until smooth. Strain the raspberry puree through a fine-meshed sieve into a large bowl and stir in the lemon juice. Refrigerate it 1 hour, then freeze it in an ice-cream maker according to the manufacturer's directions.

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