Raspberry Ginger Lemonade Sorbet Recipes

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RASPBERRY LEMONADE SORBET RECIPE BY TASTY



Raspberry Lemonade Sorbet Recipe by Tasty image

Here's what you need: raspberry, lemon juice, water, sugar, raspberry

Provided by Claire Nolan

Categories     Desserts

Yield 6 servings

Number Of Ingredients 5

1 ½ cups raspberry
½ cup lemon juice
1 cup water
1 cup sugar
2 cups raspberry

Steps:

  • Combine water, sugar, and raspberries in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
  • Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
  • In a blender, combine simple syrup, the remaining raspberries, and lemon juice. Blend until well-combined.
  • Pour into an 8×8 inch (20x20 cm) baking dish and freeze for at least 12 hours.
  • Take out of the freezer and let sit for 5-10 minutes before scooping then serve.
  • Enjoy!

Nutrition Facts : Calories 126 calories, Carbohydrate 31 grams, Fat 0 grams, Fiber 4 grams, Protein 0 grams, Sugar 26 grams

LEMON-RASPBERRY SORBET CAKE



Lemon-Raspberry Sorbet Cake image

Provided by Food Network Kitchen

Time 2h25m

Yield 8 to 10 servings

Number Of Ingredients 7

3 tablespoons unsalted butter, melted, plus softened butter for the pan
3/4 cup finely crushed chocolate wafer cookies (about 15 cookies)
1 tablespoon sugar
3 pints lemon sorbet, slightly softened
3 pints raspberry sorbet, slightly softened
6 ounces bittersweet chocolate, finely chopped
1/3 cup heavy cream

Steps:

  • Cut a 24-by-6-inch strip of parchment paper. Butter the side of an 8-inch springform pan, then line the side with the parchment; the paper will extend above the rim of the pan so you can build a tall cake.
  • Mix the crushed cookies, sugar and melted butter in a bowl until combined. Press the mixture into the bottom and about 1/4 inch up the side of the prepared pan. Freeze until firm, about 15 minutes.
  • Scoop the lemon sorbet over the crust in small batches, packing it in with an offset spatula; smooth the top. Freeze until firm, about 45 minutes. Repeat with the raspberry sorbet and freeze until firm, about 45 more minutes.
  • Place the chocolate in a heatproof bowl. Heat the cream in a small saucepan or in the microwave until barely simmering; pour the hot cream over the chocolate and let stand 1 minute, then stir until smooth. Remove the side of the springform pan and the parchment. Spread the chocolate mixture over the top of the cake and freeze until set, about 10 minutes. Serve immediately or cover and freeze for up to 2 days.

RASPBERRY SORBET FOR TWO



Raspberry Sorbet for Two image

You won't believe that you made this refreshing, fruity sorbet yourself! This healthy freezer fare will satisfy even your sweetest tooth.

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 2 servings.

Number Of Ingredients 3

4-1/2 teaspoons lemon juice
1-1/4 cups fresh or frozen unsweetened raspberries
3/4 cup confectioners' sugar

Steps:

  • In a food processor, combine all ingredients; cover and process until smooth. Pour into 2 dessert dishes. Cover and freeze for 1 hour or until edges begin to firm. Stir and return to freezer. Freeze 1-1/2 hours longer or until firm. Remove from the freezer 15 minutes before serving. If desired, garnish with raspberries.

Nutrition Facts : Calories 216 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 55g carbohydrate (46g sugars, Fiber 5g fiber), Protein 1g protein.

RASPBERRY SORBET



Raspberry Sorbet image

A classic raspberry sorbet is just the thing to enjoy on a warm summer day. Make two batches of this recipe if needed for double the dessert.Get the recipe for Vanilla Ice Cream.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 1 quart

Number Of Ingredients 3

1 cup sugar
1 3/4 cups plus 4 teaspoons water
6 cups (1 2/3 pounds) raspberries

Steps:

  • Bring sugar and 1 cup water to a boil in a large saucepan. Cook, stirring occasionally, until sugar dissolves. Let syrup cool.
  • Pulse raspberries and remaining 3/4 cup plus 4 teaspoons water in a food processor until smooth. Strain through a fine sieve set in a deep bowl or a large glass measuring cup. Using a rubber spatula, gently press down on the mixture to extract as much liquid as possible; discard solids.
  • Transfer raspberry puree to a deep bowl or airtight container. Add syrup, and stir until well combined. Refrigerate for at least 1 hour.
  • Pour mixture into an ice cream maker, and freeze according to manufacturers' instructions. Transfer sorbet to a large airtight container, and freeze for at least 2 hours.

REALLY RASPBERRY SORBET COCKTAIL



Really Raspberry Sorbet Cocktail image

Provided by Sandra Lee

Categories     beverage

Time 2m

Yield 4 servings

Number Of Ingredients 5

1/2 pint raspberry sorbet
1/2 pint vanilla frozen yogurt
1/2 cup cran-raspberry juice
1 pint fresh raspberries
1/2 cup vodka, optional

Steps:

  • Put all the ingredients in a blender and blend until smooth. Pour into cocktail glasses and serve.

RASPBERRY AND LEMON SORBET FLOATS



Raspberry and Lemon Sorbet Floats image

When topped with ginger ale, scoops of store-bought sorbet become an innovative dessert that's light enough to enjoy any time of day.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 5m

Number Of Ingredients 3

1 pint lemon sorbet
1 pint raspberry sorbet
2 bottles (12 ounces each) ginger ale, preferably naturally brewed

Steps:

  • Place 1 scoop lemon sorbet and 1 scoop raspberry sorbet in each of 4 tall glasses. Fill each glass with 3/4 cup ginger ale, and serve immediately.

RASPBERRY SORBET



Raspberry Sorbet image

With an abundant crop of fresh raspberries from the backyard, it's no wonder why I rely on this dessert for a tasty, no-fuss frozen dessert. -Karen Bailey, Golden, Colorado

Provided by Taste of Home

Categories     Desserts

Time 5m

Yield 6 servings.

Number Of Ingredients 3

1/4 cup plus 1-1/2 teaspoons fresh lemon juice
3-3/4 cups fresh or frozen unsweetened raspberries
2-1/4 cups confectioners' sugar

Steps:

  • Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer container; freeze until firm.

Nutrition Facts : Calories 216 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 1mg sodium, Carbohydrate 55g carbohydrate (46g sugars, Fiber 5g fiber), Protein 1g protein.

LEMON RASPBERRY CORNMEAL CAKE



Lemon Raspberry Cornmeal Cake image

This rich and tender cornmeal cake is punctuated by bright, tart raspberries and lots of lemon zest. The whole thing is topped with a drizzle of puckery lemon glaze, but the cake is also great on its own, so you could just as easily leave it off. Serve this cake as is for an afternoon treat, or add more fresh raspberries and whipped cream to dress it up for dessert.

Provided by Yossy Arefi

Categories     brunch, cakes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 14

1/2 cup/113 grams unsalted butter, melted, plus more for greasing the pan
2 lemons
3/4 cup/150 grams granulated sugar, plus 2 teaspoons
2 large eggs
3/4 cup/185 grams sour cream
3/4 teaspoon kosher salt (such as Diamond Crystal) or ½ teaspoon fine salt, plus more for sprinkling
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 cups/160 grams all-purpose flour
1/2 cup/70 grams fine cornmeal
1 (6-ounce/170-gram) container fresh raspberries
1 to 2 tablespoons lemon juice (from half of one of the zested lemons from the cake)
3/4 cup/75 grams sifted confectioners' sugar
Pinch of salt

Steps:

  • Heat oven to 350 degrees. Butter a 9-inch round or 8-inch square pan, then line the bottom of the pan with parchment paper.
  • Zest the 2 lemons into a large mixing bowl. Add ¾ cup/150 grams of sugar and the eggs, and whisk vigorously until pale and smooth, about 30 seconds.
  • Add the sour cream, melted butter and salt, and mix until smooth and emulsified. Whisk in the baking powder and baking soda.
  • Add the flour and cornmeal, and stir until just a few streaks of flour remain. Add ⅔ of the raspberries and fold them into the batter.
  • Spoon the batter into the prepared pan, smooth the top and top with the remaining raspberries. Sprinkle the remaining 2 teaspoons of granulated sugar over the top.
  • Bake the cake until puffed and golden brown and a skewer inserted comes out clean, 40 to 45 minutes.
  • Carefully run a thin knife or offset spatula around the edge of the pan, then set the pan on a wire rack and let the cake cool completely in the pan. When the cake is cool, remove it from the pan, gently peel off the parchment and set it on a serving plate.
  • While the cake cools, make the glaze: Juice some of the zested lemon to produce 2 tablespoons of juice. To a medium bowl, add the confectioners' sugar, a pinch of salt and 1 tablespoon of the lemon juice. Whisk until smooth, adding more lemon juice as necessary to make a thin but still opaque glaze.
  • Drizzle the glaze over the cooled cake and let it set for a few minutes before serving. Store any leftovers at room temperature, loosely covered for up to 2 days.

RASPBERRY LEMONADE SORBET



Raspberry Lemonade Sorbet image

Make and share this Raspberry Lemonade Sorbet recipe from Food.com.

Provided by Dancer

Categories     Frozen Desserts

Time 10m

Yield 6 serving(s)

Number Of Ingredients 4

12 ounces frozen raspberry-lemonade concentrate
1/4 cup honey
1 3/4 cups cold water
3/4 cup raspberries, frozen

Steps:

  • Combine all ingredients in a blender and process on high speed until creamy and smooth.
  • Pour mixture into 8" square baking dish.
  • Cover with plastic wrap and freeze 4 to 6 hours until firm.
  • Stir mixture several times to keep smooth.

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