raspberry lemon sorbet – pucker up

raspberry lemon sorbet - pucker up l bitebymichelle.com

Raspberry Lemon Sorbet, from The River Cafe in London, England, is off the charts, both with respect to the recipe and the taste.

raspberry lemon sorbet - pucker up l bitebymichelle.com

Typically, when you’re working with lemons the instructions will advise you to not get any pith [the white fleshy stuff between the peel and the fruit] in your dish. In the River Cafe’s recipe, you actually hunk up a whole lemon, remove any seeds, then throw pith and all into your food processor. To be truthful, I had my doubts. It’s the years of ‘pith is bitter’ brainwashing! Somehow the combination of raspberries, the whole lemon, extra lemon juice and sugar turn into a fresh and bright balance of sweet and sour; that flavour that makes the muscles in your jaw tighten, in a good way.

RASPBERRY LEMON SORBET
Slightly adapted from London River Café Cook Book
Makes 1½ quarts

INGREDIENTS:

  • 2 medium lemons, 1 seeded and roughly chopped and the other juiced
  • 2 cups sugar
  • 2 pounds FROZEN raspberries, slightly thawed

raspberry lemon sorbet - pucker up l bitebymichelle.com

raspberry lemon sorbet - pucker up l bitebymichelle.com

raspberry lemon sorbet -pucker up l bitebymichelle.com

THE STEPS:

  1. Place chopped lemon and sugar in a food processor and pulse until combined.
  2. Transfer to a medium bowl.
  3. Replace food processor bowl, add raspberries and puree.
  4. Add raspberry puree to the lemon mixture.
  5. Stir in the juice of the other lemon.
  6. Taste and add more lemon juice, as desired (the lemon flavor should be intense but not overpower the raspberries).
  7. Pour directly into an ice cream maker and freeze according to the manufacturer’s instructions.
  8. Freeze until firm, at least 4 hours.

raspberry lemon sorbet - pucker up l bitebymichelle.com

THE LOVE: Absolutely serve this sorbet by itself, but for a fun summer cocktail drop a plop onto an ice cold glass of prosecco. Its magic in a goblet!

raspberry lemon sorbet - pucker up l bitebymichelle.com

Thanks for reading.

  • Kaitlin Doherty

    I will have 12 of these…please add booze…thanks mama bear

  • Ellen

    You don’t worry about the raspberry seeds? (And I’m thinking anything in prosecco is good!)

    • No the raspberry seeds are just fun texture to me and you’re right about the prosecco!