The Veggie Table: Raspberry-Lime Sorbet
When I was a kid, it was a treat to get an ice cream cone on a hot summer day. But when I became lactose intolerant, I had to give up my favorite cookies-and-cream-flavored treat for something dairy free. Fortunately, I found a favorite summer dessert in raspberry sorbet with rainbow sprinkles on top. It was sweet, refreshing, and I didn’t miss a scoop of ice cream one bit after I discovered sorbet.
Now, 20 years later, its time for a more grown-up version of my sticky sweet sorbet. To keep the fresh, tartness that comes from raspberries, I used only ½ cup of sugar, and added fresh lime juice for a refreshing, citrus-y pop. And instead of candy sprinkles, I added a pinch of lime zest on top.
In a blender, blend raspberries, sugar, lime juice and water. Chill in the refrigerator for four hours or overnight. Prepare sorbet according to your ice cream machine’s directions. Or, to make sorbet without a machine, try this method.
Cook's notes: Many sorbet recipes call for making simple syrup with the sugar and water, as well as straining out the fruit seeds for a smoother consistency. I prefer the texture and bite of tiny raspberry seeds in my sorbet. Not only does it taste more like I’m eating the fresh fruit, but it locks in the fiber benefits from raspberries. As for the simple syrup, I find my simpler method works just as well! Looking for another super simple sorbet? This two-ingredient Pink Grapefruit Sorbet will cool down any hot summer day.