Continuing my experiments with ice cream making, I figured this weekend I would make some frozen treats for my special lady friend’s two cousins. The little dudes are four and two and have dietary restrictions, i.e. they’re vegetarians and can’t really eat dairy. Which means sugary ice cream is a no no.
So, I figured the next best thing would be fruit sorbets. Sorbets seemed fairly easy enough to make – all they are is sugar, water and fruit.
I decided to make a Raspberry-Lemon sorbet. The dessert treat would be perfect in the summertime. Light in body, high in taste, a nice acidity to clear the palette. Yes, the word refreshing is apropos. A few spoonfuls are enough to satisfy and tingle the taste buds.
On it’s own lemon sorbet, when not made with enough sugar, comes across as pretty tart – but when combined with succulently ripe raspberries, the two flavors meld perfectly together.
- 1/2 pound raspberries
- 3 Lemons
- 1 cup of sugar
- 1/4 cup of light corn syrup
- 1 1/2 cups of water
- 1/2 cup lemon juice
Start by rinsing off the raspberries and then in a bowl combine them with the lemon juice and sugar. Let that stand for approximately one hour. Afterward, mix together and break up the raspberries into smaller pieces.
Zest the three lemons. Set aside the zest. Juice the three lemons, making sure to pick out any seeds.
Combine the water, corn syrup, lemon zest and lemon juice. Stir until all ingredients are combined.
Finally, follow instructions on your ice cream maker.
It’s pretty simple recipe to make. If I were to make this again, I might try using less water and a bit less lemon juice. For me, it came out too slushy and lemony. Also, I would save the lemon zest for sprinkling on top. A perfect accompaniment would to drizzle a tiny amount of chocolate sauce on top.