Raspberry Limonade Sorbet

For clarification, it’s pronounced lee-moh-nah-duh. Like lemonade and limeade mixed together. With raspberries, the lemon-lime is even better, if that’s possible.

(In case you were wondering… it totally is.)

Raspberry Limonade Sorbet
2 1/2 cups water, divided
1 1/8 cups sugar
1 lemon, zested
1 lime, zested
1 cup freshly squeezed lemon-lime juice (about 4 lemons+2 limes)
1/2 c raspberries

1. Begin by combining 1/2 c of the water along with the sugar in a medium saucepan. Add the lemon and lime zest and heat, stirring constantly, until the sugar has dissolved. Remove from heat and add the remaining two cups of water. Allow the mixture to chill completely in the refrigerator.
2. When the mixture has cooled, add the lemon-lime juice. Begin to freeze in an ice cream maker according to manufacturer’s instructions.
3. While the sorbet is freezing, puree the raspberries until smooth. Pour the puree through the sieve to eliminate seeds.
4. When the sorbet is mostly solid, pour in the strained puree. Allow the sorbet to complete freezing before enjoying.


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