Raspberry Lemon Sorbet
Berries, oh so delicious, juicy berries. So many to choose from at the markets.
Blackberries, raspberries, strawberries, blueberries…I really love them all. I’ve been known to eat a whole carton in one sitting, and I’ll throw them on my oatmeal any chance I get.
Blackberries at the Baltimore Market
If I had to choose my absolute favorite of all the berries, raspberries would win.
And what fun to make a sorbet out of the fresh gems!
Ingredients:
5 cups fresh raspberries
1 Tbsp. raw honey
1/2 cup lemon juice
Directions:
Puree raspberries in food processor or blender until no whole fruit remains. Press pureed berries through fine sieve and discard any seeds.
Stir in honey and lemon juice. Chill mixture in refrigerator until cold. Then churn in ice cream maker. Makes 1 quart, or 4-8 servings.
You’ll need an ice cream maker. I have the Cuisinart ICE-21 Frozen Yogurt-Ice Cream & Sorbet Maker. It does the trick!
Looking for more summertime recipes? Try my Farmer’s Veggie Skewers with Rosemary, Roasted Eggplant Bites with Veggies and Cucumber and Tomato Salad with Dill.
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