Razzle Dazzle Recipes - Ice Cream
Raspberry Ginger Lemonade Sorbet Recipe
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Raspberry Ginger Lemonade Sorbet
4 or 5 lemons, juiced to yield 3/4 C. juice
2 C. sugar
2 C. water
2 C. fresh raspberries, rinsed, patted dry
One (4-inch) piece gingerroot, peeled and cut into 1/4-inch slices
Juice the lemons to yield 3/4 C. of juice and set it aside; reserve
In a small saucepan combine the sugar and water. Bring the mixture
to a boil. Remove it from the heat and add the raspberries, ginger
and reserved lemon rinds. Stir and let steep for 15 minutes.
Remove the ginger and lemon rinds, squeezing the rinds to extract
all the liquid. Puree the raspberry mixture in a blender or food
processor until smooth.
Strain the raspberry puree through a fine-meshed sieve into a large
bowl and stir in the lemon juice. Refrigerate it 1 hour, then freeze
it in an ice-cream maker according to the manufacturer's directions.
Makes about 1 quart.
Ice Cream Recipe Provided By
Razzle Dazzle Recipes