Lemon Raspberry Sorbet

Lemon Raspberry Sorbet


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Try this Lemon Raspberry Sorbet as a sweet treat by the pool or even turn it into a tasty drink! The combination of sweet and tart will have you craving more and more.

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Chicago, IL

Serving Size / Yield

4 servings


  • 2 lb. raspberries
  • 1 C. water
  • 1 C. granulated sugar
  • 1 tsp. lemon juice, freshly squeezed

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Heat the water and the sugar on medium high heat over a saucepan to make the sugar syrup
Stir to dissolve the sugar well
Remove the saucepan from heat and let the syrup cool for some time
Place the lemon juice and the raspberries in a food processor and process for 1-2 minutes, until smooth
Pour the raspberries onto a fine-mesh strainer placed inside a large bowl
Strain the raspberries well, and afterwards discard the solid and retain the purée
Whisk the purée and the syrup together and refrigerate the combine for one hour
Take out and whisk the mixture again and then freeze in an ice-cream maker for at least 2-3 hours
Before serving, let the sherbet sit outside for 10-15 minutes

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