Raspberry Lemon Sorbet, from The River Cafe in London, England, is off the charts, both with respect to the recipe and the taste.
UPDATE: This recipe continues to be the first thing I make when local raspberries are in season. It has great shelf life in the freezer, as long as you don’t gobble it all up with the first serving. We’ve been known to do that on the odd occasion!
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
- 2 medium lemons, 1 seeded and roughly chopped and the other juiced
- 2 cups sugar
- 2 pounds FROZEN raspberries, slightly thawed
- Place chopped lemon and sugar in a food processor and pulse until combined.
- Transfer to a medium bowl.
- Replace food processor bowl, add raspberries and puree.
- Add raspberry puree to the lemon mixture.
- Stir in the juice of the other lemon.
- Taste and add more lemon juice, as desired (the lemon flavor should be intense but not overpower the raspberries).
- Pour directly into an ice cream maker and freeze according to the manufacturer’s instructions.
- Freeze until firm, at least 4 hours.
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!
Thanks for reading.