Lemon Raspberry Blueberry Sorbet
…..AKA Becca Wanted to Make Ice Cream But Had No Heavy Cream in the Fridge and was Too Lazy to go to the Grocery Store
But in all honesty, this was a lot better than ice cream in many senses. Firstly, it’s full of fruit, so hellllo nutrition (kinda). And secondly, it was ridiculously easy (compared to many ice cream recipes which require you to use eggs and make custard and let it cool/thicken and blah blah unnecessary). Also, I discovered you can totally kick this up a notch even further AND to avoid the sorbet from freezing rock solid if you don’t eat this straight out of the ice cream maker you can add like 3 tablespoons of vodka! Woo! No worries if you don’t feel like that though, just remember you’ll need to thaw the sorbet for a while before serving if you’re planning to freeze it.
Sorbet (adapted from allrecipes.com)
– 1 lemon peel, finely chopped
– 1 cup water
– 1/2 cup granulated sugar
– 1/2 cup fresh lemon juice
– 1/4 cup blueberries (fresh or frozen and thawed a bit)
– 1/4 cup raspberries (fresh or frozen and thawed a bit)
– 1/2 cup seltzer
– 3 tbsp vodka (optional)
In a saucepan, combine the chopped lemon peel, water, and sugar. Bring to a boil, reduce heat to medium and simmer for five minutes to make a think syrup. Remove from heat and cool. After it has cooled, strain it to remove all the lemon peel.
In a food processer, combine the berries and blend until smooth (or leave ’em a little chunky if that’s your thang. It ain’t mine). In a bowl or pitcher, stir together the lemon syrup, lemon juice, pureed berries, and seltzer (and vodka if you’re using it). Pour into an ice cream maker and freeze according to directions. If you don’t have an ice cream maker, pour the liquid into an 8-inch metal baking pan and freeze until solid (2-3 hours or so). Then, break up the frozen sorbet and puree it in a food processor or blender. Return to the freezer and freeze again (but not completely). If you’re feeling super professional, blend it up again and then eat!