Tart and tangy raspberry-lemon sorbet in frozen lemon bowls
Homemade raspberry-lemon sorbet is super fun when served in little lemon bowls.
I could easily rationalize going out for ice cream every single night in the summer. After hibernating for almost six months this past winter, I want to get in every frozen treat possible. My wallet, however (ice cream got expensive!), doesn't really appreciate the indulgence as much. (Neither do my hips.)
Sorbet is one of the easiest frozen treats to make at home. No egg bases or milk required; just fruit, water and sugar. Scooping it into frozen lemon bowls makes the homemade experience a bit more fun, so you can save the trip to the ice cream place for next time.
Raspberry-lemon sorbet in lemon bowls recipe
- 4 lemons, tops sliced off and hollowed out with a spoon
- 1 cup water
- 1 cup sugar
- 3 cups raspberries (fresh or frozen)
- 1/4 cup lemon juice
- In a small saucepan, bring the sugar and water to a boil. Stir until the sugar is dissolved, then turn off the heat, and let it cool.
- Add the sugar water, raspberries and lemon juice to a blender, and blend until smooth.
- Pour the mixture into an ice cream maker, and churn according to your ice cream maker's directions. Transfer the mixture, which should be the consistency of soft serve, to a freezer-safe container, and freeze until firm.
- Place the hollowed lemons in the freezer along with the sorbet.
- When ready to serve, scoop the sorbet into the frozen lemons.