RASPBERRY LEMON SORBET

RASPBERRY LEMON SORBET

Slightly adapted fromLondon 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

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.

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!