Raspberry Lemon Sorbet

Raspberry Lemon Sorbet

vegan ~ plant-based ~ dairy-free ~ soy-free

Serves: 2 to 4
Bake Time: 15 minutes (plus freeze time)
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue

This Raspberry Lemon Sorbet has moments of sweetness and moments of tartness. You can make adjustments to this recipe by cutting down the sugar, if you find it too sweet. Or you can add another small container (6oz) of raspberries. I originally set out to re-create an old recipe, but I did not have Xanthan Gum. So, instead I used Agar Powder that I had on-hand and readily available. The Agar Powder creates a nice and smooth texture. Of course, this Raspberry Lemon Sorbet is silky smooth because I strained the seeds. Alternatively, you can leave in the seeds as I did in my Blackberry Granita recipe – found here.

Seth absolutely loves these types of icy treats. I typically try and keep some type of water ice on-hand for him in the freezer, lol. He prefers fruit-based sweets like pies, water ice, sorbets, fruit strips and candies like Twizzlers. I’ve always been more of a cake, ice cream and chocolate person, haha. Are you guys like this, where you prefer one type over the other? LOL. I originally had other plans for the raspberries; I wanted to make a pie instead. I didn’t have all the ingredients to make a pie. There was also no more water ice in the freezer. So, I made this sorbet with Seth in mind. I hope you try this sweet treat. It’s starting to heat up out there. Enjoy!

Ingredients:

12oz Fresh Raspberries (I used 2-6oz containers)

1 Cup Raw Cane Sugar

3/4 Cup of Water

2 Lemons (Juice and Zest)

1/4 Tsp Agar Powder

Directions:

-In a small saucepan, combine the water and sugar. Heat over medium-high heat, and allow the mixture to come to a boil. Then reduce heat to low. Allow this to simmer for about 3 to 5 minutes to create a simple syrup.

-Next, add the Agar Powder and continue to simmer over low for another 5 minutes.

-In a blender combine the fresh Raspberries, Lemon Juice and Lemon Zest. Blend to combine.

-Strain the Raspberry mixture with a mesh strainer over a large glass dish. Add the simple syrup and mix to combine. A 9×13 inch dish should be sufficient. Note: I use a glass dish rather than metal. Since you will use a fork to scrape the sorbet as it freezes.

-Put the Raspberry and Lemon Sorbet in the freezer to freeze for about 3 hours or overnight. Periodically scrap the sorbet with a fork to allow for even freezing. I do this about every 30 minutes to an hour.

-Enjoy!

Try these other icy treats to beat the heat:

Limber de Coco! A Puerto Rican icy treat

X is for Xanthan Gum – Raspberry Lemonade Sorbet / Lemon Blackberry Granita