I’ve shifted from a lemon kick to a sorbet kick. Using my ice cream books for inspiration, I went out on a limb and concocted my own flavor combination: raspberry lime.
Nothing is better than fresh raspberries, and it somehow feels particularly nice to know that the raspberry canes in my backyard were lovingly planted by someone who lived in this house long before me. I’ve been dying to make something with the berries since they first started ripening a couple of weeks ago, and I’m happy to announce that the results were worth the wait.
Here’s a brief photographic look at the process. Details below. Take this:
Then do this:
And you get this!
I love that vibrant, all-natural color. And flavor.
Okay, here are the details (it’s super simple):
- Simmer 1 cup water and 2 cups sugar just until the sugar dissolves.
- Puree 3 cups raspberries and 1/4 cup lime juice in blender.
- Mix raspberry-lime puree with sugar water.
- Pour mixture through a fine mesh sieve, stirring as necessary. (Note: this part can be slow, but it’s a necessary step to avoid having a sorbet filled with seeds. Even if you like seeds in your sorbet, I’d recommend sieving half of the mixture to reduce the number of seeds.)
- Chill the mixture for at least 4 hours in the refrigerator.
- Churn the mixture in your ice cream maker until it freezes. (It will start to pull away from the edges of the canister.)
- Pack the sorbet in an airtight container and place in the freezer for at least 2 hours to firm up before serving.
So which is my favorite—lavender lemonade or raspberry lime? I prefer the texture of the raspberry lime. I think the raspberry pulp makes it a little smoother than the lavender lemonade, which is a little icier. However, the lavender lemonade edges out the raspberry lime on flavor. Just barely.