RASPBERRY LEMONADE SORBET RECIPE BY TASTY
Here's what you need: raspberry, lemon juice, water, sugar, raspberry
Provided by Claire Nolan
Categories Desserts
Yield 6 servings
Number Of Ingredients 5
Steps:
- Combine water, sugar, and raspberries in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
- Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
- In a blender, combine simple syrup, the remaining raspberries, and lemon juice. Blend until well-combined.
- Pour into an 8×8 inch (20x20 cm) baking dish and freeze for at least 12 hours.
- Take out of the freezer and let sit for 5-10 minutes before scooping then serve.
- Enjoy!
Nutrition Facts : Calories 126 calories, Carbohydrate 31 grams, Fat 0 grams, Fiber 4 grams, Protein 0 grams, Sugar 26 grams
RASPBERRY LEMONADE SORBET
Make and share this Raspberry Lemonade Sorbet recipe from Food.com.
Provided by Dancer
Categories Frozen Desserts
Time 10m
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Combine all ingredients in a blender and process on high speed until creamy and smooth.
- Pour mixture into 8" square baking dish.
- Cover with plastic wrap and freeze 4 to 6 hours until firm.
- Stir mixture several times to keep smooth.
NO-CHURN STRAWBERRY-LEMONADE SORBET
The nostalgic flavors of a classic summertime drink come together in the easiest ever two-ingredient sorbet. The trick? It's made in a food processor rather than an ice cream machine.
Provided by Food Network Kitchen
Categories dessert
Time 1h10m
Yield 4 servings
Number Of Ingredients 2
Steps:
- Add the strawberries and lemonade concentrate to a food processor and process until smooth, scraping down the sides of the bowl with a rubber spatula as needed. Transfer to an airtight container and freeze until scoopable, about 1 hour. The sorbet will keep for up to 2 months.
LEMONADE SORBET
This delicious lemonade sorbet makes a cool and refreshing dessert for a hot summer day.
Provided by Betty Crocker Kitchens
Time 4h10m
Yield 4
Number Of Ingredients 5
Steps:
- In blender or food processor, place water, lemonade concentrate and honey. Cover; blend on low speed until smooth. Pour into 8-inch square glass baking dish.
- Freeze about 4 hours until firm, stirring several times to keep mixture smooth. Garnish with lemon slices and blueberries.
Nutrition Facts : Calories 190, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 0 mg, Sugar 43 g, TransFat 0 g
RASPBERRY GINGER LEMONADE SORBET
Steps:
- Juice the lemons to yield 3/4 C. of juice and set it aside; reserve the rinds. In a small saucepan combine the sugar and water. Bring the mixture to a boil. Remove it from the heat and add the raspberries, ginger and reserved lemon rinds. Stir and let steep for 15 minutes. Remove the ginger and lemon rinds, squeezing the rinds to extract all the liquid. Puree the raspberry mixture in a blender or food processor until smooth. Strain the raspberry puree through a fine-meshed sieve into a large bowl and stir in the lemon juice. Refrigerate it 1 hour, then freeze it in an ice-cream maker according to the manufacturer's directions.
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