This lemon sherbet with raspberries is a delicious and refreshing treat that is perfect for hot summer days. The lemons give it a sour and fresh taste, and the raspberries make it sweet.
Ingredients: 4 cups fresh lemon juice. 2 cups granulated sugar. 2 cups water. 2 cups raspberries, fresh or frozen. 1 cup heavy cream. 1 tablespoon lemon zest.
Instructions: Over medium heat, mix sugar and water in a saucepan. Add sugar and stir until it dissolves. This will make a simple syrup. Take it off the heat and let it cool down all the way. Use a blender to blend raspberries until they are smooth. To get rid of the seeds, strain the raspberry puree through a fine mesh sieve. Throw away seeds. Combine cooled simple syrup, lemon juice, raspberry puree, heavy cream, and lemon zest in a large bowl. Put the mixture into an ice cream maker and churn it according to the machine's directions until it's the consistency of soft serve. Put the sherbet in a container that can go in the freezer. Freeze it for at least 4 hours, or until it is firm. Fresh raspberries should be put on top of each scoop of lemon sherbet.
Prep Time: 20 minutes
Cook Time: 20 minutes
Brady K
