This recipe for Raspberry Meyer Lemon Sorbet is so easy and requires only three ingredients. It’s the perfect blend of sweet and sour and the ultimate refresher for a warm summer’s day.
What do you get when you combine fresh raspberries, tangy Meyer lemon juice and sweet Raspberry Syrup?? The most luscious, refreshing and flavor-packed Three-Ingredient Raspberry Meyer Lemon Sorbet! And you’re in luck, because I’m sharing the super simple recipe with you today.
Not going to lie, if I’m given the choice between ice cream and sorbet, I’ll almost always take the creamy stuff. HOWEVER, there are certainly times when I prefer the lighter, more refreshing taste of sorbet, especially when it’s homemade and I know exactly what went into it.
If you’ve been following me for a while, you know that I’ve been partnering with Sonoma Syrup Co. for quite some time and sharing my love for their all-natural flavored cane syrups, extracts and more. I can totally get behind a company that prides itself on quality and its use of whole foods, and that makes a product that’s not only a welcome addition to many baked goods and sweet treats, but also to cocktails.
When they challenged me to come up with a summer-y recipe featuring their Raspberry Syrup with Meyer Lemon, I knew a homemade raspberry sorbet was exactly what I needed to make. We’ve been stuck in June gloom here in Santa Barbara for what seems like months now (which in non-Santa Barbarian speak means the overcast marine layer lasts ALL DAY), so I’m taking any excuse I can get to bring a little summer into my life.
I’ve got to tell you, I could not be more thrilled about the little spark of sunshine this Three-Ingredient Raspberry Meyer Lemon Sorbet provided for me. So let’s get to it and I’ll tell you how it’s done!
WHAT YOU NEED
You can tell from the title that you’re only going to need THREE ingredients to bring this Raspberry Meyer Lemon Sorbet to life:
But you’re also going to need some equipment:
An ice cream maker (but an 8- or 9-inch loaf pan could also work in a pinch)
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Once you have the ingredients and equipment ready to go, your sorbet will be ready with very little hands-on time and a little bit of patience.
HOW IT’S MADE
The first important step in making this easy raspberry Meyer lemon sorbet is making your raspberry puree. To do this, you’ll simply whir the raspberries in a blender until liquid, then pour the mixture through your sieve to get out all the seeds.
Many classic raspberry sorbet recipes ask you to make your own “simple syrup” out of sugar and water to mix with your raspberry puree, but this is where we’re taking things up a notch. By adding Sonoma Syrup Co.’s Raspberry Syrup with Meyer Lemon, we’re getting double the flavor you would get with plain old syrup. Plus, you don’t have to waste time making the simple syrup on the stove!
Since we’re amplifying our flavor here, this recipe wouldn’t be complete without adding some extra Meyer lemon flavor. Fresh Meyer lemon juice is perfect. It’s not too tart and rounds out the sorbet beautifully.
Once the three ingredients are combined, simply add the mixture to an ice cream maker or pour into a loaf pan to freeze. You’ll have to wait a few hours to enjoy the fruits of your not-so-difficult labor, but it will be sooooo worth it in the end.
This Three-Ingredient Raspberry and Meyer Lemon Sorbet is the perfect treat for kids and adults alike. And if you’re over 21, I highly suggest adding a scoop to your next glass of sparkling wine 😉
Three-Ingredient Raspberry Meyer Lemon Sorbet
- Fine mesh sieve
- Large mixing bowl
- Ice cream maker (or 8-9-inch loaf pan)
- 1/2 cup measure
- 6 cups fresh raspberries
- 1 1/2 cups Sonoma Syrup Co. Raspberry Syrup with Meyer Lemon
- 2 tablespoons fresh Meyer lemon juice Sub regular lemon juice if needed
- Place raspberries in blender and puree until liquid. Strain through sieve into mixing bowl, using the spatula if needed to push liquid through.
- Stir in syrup and lemon juice.
- Add mixture to ice cream maker and freeze according to manufacturer’s directions, or pour into loaf pan and place in freezer for at least 4 hours before serving.
- DISH DENSITY: Medium
- If you're looking for an easy-to-use ice cream maker, here's the perfect one for you. You can also use an 8- or 9-inch loaf pan in lieu of an ice cream maker and just pour the mixture in and freeze until set.
- To make your own Raspberry Meyer Lemon Simple Syrup: Make 1/2 cup of extra raspberry purée and stir in 1-2 teaspoons of fresh meyer lemon juice. Next, boil 1 cup water and 1 cup sugar together on the stove and simmer until mixture is reduce by half. Stir in the raspberry purée, turn off the heat and let cool. Once cool, run the mixture through a strainer and voila! You'll have homemade Raspberry Meyer Lemon Simple Syrup.
- For an adult treat, add a scoop of the sorbet to your next glass of sparkling wine!