Pink Raspberry Lemonade Sorbet (Printable)

A refreshing frozen treat highlighting bright lemon and ripe raspberry flavors.

# What's Needed:

→ Fruit

01 - 2 cups fresh or frozen raspberries
02 - 1 cup freshly squeezed lemon juice (about 4–5 lemons)

→ Sweetener

03 - 1 cup granulated sugar

→ Liquid

04 - 1 cup water

→ Optional

05 - Zest of 1 lemon
06 - Fresh raspberries and mint, for garnish

# How to Make It:

01 - Combine sugar and water in a small saucepan. Heat over medium heat, stirring constantly until sugar completely dissolves. Remove from heat and allow to cool to room temperature.
02 - Process raspberries in blender or food processor until completely smooth. For seedless sorbet, strain puree through fine-mesh sieve into bowl, discarding seeds.
03 - Whisk lemon juice and cooled simple syrup into raspberry puree. Add lemon zest if using, stirring thoroughly to incorporate.
04 - Pour mixture into ice cream maker and churn according to manufacturer instructions until thick and slushy, approximately 20–25 minutes. Alternative method: Pour into shallow freezer-safe container, freeze 1 hour, then rake with fork to break crystals. Repeat every 30 minutes for 2–3 hours until smooth.
05 - Transfer sorbet to covered container and freeze minimum 2 hours before serving. Scoop into bowls or cones, garnish with fresh raspberries and mint if desired.

# Tips for Success:

01 -
  • The way the raspberry seeds get strained out leaves you with the smoothest, most jewel-like texture that feels fancy enough for dinner parties but comes together in minutes
  • It strikes that perfect balance between sweet and tart that makes you keep going back for just one more taste
02 -
  • I skipped the simple syrup step once and just dumped everything in the blender, and the sugar never fully dissolved, leaving me with weird grainy spots throughout
  • The fork method without an ice cream maker actually works surprisingly well, but you really do need to remember to rake it every thirty minutes or you'll end up with a solid block
03 -
  • Squeeze your lemons before you start anything else and strain out the seeds so you don't have to deal with them later
  • If using frozen raspberries, let them thaw slightly before blending for a smoother puree

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