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Raspberry Lemon Sorbet

Ingredients
  Fresh raspberries 700 Gram (3 Cups)
  Lemon juice 2 Tablespoon
  Water 236 Milliliter (1 Cup)
  Sugar 113 Gram (1/2 Cup)
  Lemon zest 1⁄4 Teaspoon
  Riesling 2 Tablespoon (Late Harvest)
  Egg whites 2 Large
Directions

In food processor or blender, puree berries and lemon juice.
In saucepan, add water and sugar, dissolve sugar over low heat; let cool.
Mix in berry puree, lemon zest, and Riesling.
Whip egg whites to firm and fold in.
Use ice cream maker and freeze until firm.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Raspberry
Interest: 
Gourmet

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