It's a million degrees outside. Coming from Colorado, the hot humidity of DC summers just makes me want to melt. Thank goodness I write an ice cream blog, right? Cold treats are always on hand. I can't think of any sorbet more refreshing on a day like today than this one. It's tart and sweet—but not disgustingly sweet like some Italian ices. Plus, the raspberry morsels and specks of lemon zest make it pop.
Zest two lemons.
Squeeze out the juices of about four lemons.
Fresh from the ice cream maker.
Note: This recipe is based on the lemon sorbet recipe in David Lebovitz's book The Perfect Scoop.
Yield: 1 quart
4 large lemons (or enough to yield 1 cup of lemon juice)
2 1/2 cups water
1 cup sugar
1 cup fresh raspberries
OPTIONAL: 2 tablespoons vodka (for smoother texture)
Zest two lemons. Squeeze all four lemons to yield 1 cup of juice. Strain the lemon juice through a sieve to remove the seeds and pulp. In a medium saucepan, heat water, sugar, and lemon zest until the sugar has dissolved. Remove from heat and add in the lemon juice. Chill in the refrigerator or with an ice bath. If desired, stir in vodka. Pout the mixture into the ice cream maker and freeze according to manufacturer's directions. Just as you are reaching the desired consistency, pour in the raspberries and churn for another minute or two until they are fully mixed in.