Raspberry Lemonade Sorbet Food

RASPBERRY LEMONADE SORBET RECIPE BY TASTY

Steps:

• Combine water, sugar, and raspberries in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
• Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
• In a blender, combine simple syrup, the remaining raspberries, and lemon juice. Blend until well-combined.
• Pour into an 8×8 inch (20x20 cm) baking dish and freeze for at least 12 hours.
• Take out of the freezer and let sit for 5-10 minutes before scooping then serve.
• Enjoy!

LEMON-RASPBERRY SORBET CAKE

Steps:

• Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.
• Mix the crushed cookies, sugar and melted butter in a bowl until combined. Press the mixture into the bottom and about 1/4 inch up the side of the prepared pan. Freeze until firm, about 15 minutes.
• Scoop the lemon sorbet over the crust in small batches, packing it in with an offset spatula; smooth the top. Freeze until firm, about 45 minutes. Repeat with the raspberry sorbet and freeze until firm, about 45 more minutes.
• Place the chocolate in a heatproof bowl. Heat the cream in a small saucepan or in the microwave until barely simmering; pour the hot cream over the chocolate and let stand 1 minute, then stir until smooth. Remove the side of the springform pan and the parchment. Spread the chocolate mixture over the top of the cake and freeze until set, about 10 minutes. Serve immediately or cover and freeze for up to 2 days.

RASPBERRY SORBET

Steps:

• Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
• Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
• Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
• Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.

RASPBERRY LEMONADE SORBET

Steps:

• Combine all ingredients in a blender and process on high speed until creamy and smooth.
• Pour mixture into 8" square baking dish.
• Cover with plastic wrap and freeze 4 to 6 hours until firm.
• Stir mixture several times to keep smooth.