Raspberry Lime Sorbet
You guys may remember that one of the things on my summer bucket list this year was to make sorbet. The combination of lime and raspberry has been on my mind a lot lately so I thought I would go that route for my first sorbet. 🙂
Let’s get to it!
Start by putting your raspberries and water in a food processor or blender. One of these years I’d like to go raspberry picking. My mom and I used to pick berries when I was younger and come home and make jam, I’m thinking that would be a fun tradition to have with our Little Cupcake. 🙂
Now blend that until the raspberries are liquefied.
You want a smooth sorbet, so you’re going to strain that mixture into a bowl through a fine mesh strainer. Depending on the size of your strainer, you may have to do this in batches.
Once your left with the smooth raspberry mixture, add the superfine sugar, lime juice, and raspberry liqueur. The superfine sugar will ensure you have a totally smooth sorbet and the lime adds some nice tartness. I like using the raspberry liqueur to bump up the raspberry flavor. If you would prefer not to use any booze you can leave it out.
Stir all of that together until the sugar is dissolved.
Then pour it into your ice cream machine and follow the instructions to churn it.
Pour it into a bowl and cover it. Put the bowl in the freezer for about three hours or until it firms up.
The alcohol in the raspberry liqueur will prevent it from getting really hard, so just take it out when it’s scoopable.
This sorbet is tart and refreshing, perfect for the warm days ahead!
- 5 cups raspberries
- 1 cup water
- 1 1/2 cups super fine sugar
- 2 ounces raspberry liqueur
- juice from 2 limes
- Add the raspberries and water to a food processor and blend into a puree
- Strain through a fine mesh strainer into a bowl.
- Add the sugar, lime juice, and raspberry liqueur and stir until the sugar is dissolved.
- Pour into your ice cream maker and follow the instructions.
- Put the sorbet into a bowl, cover, and freeze until it firms up.