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Dive into the delightful world of Raspberry Sorbet Symphony, where tart meets sweet in a refreshing crescendo. This vibrant sorbet is crafted with the freshest, sun-ripened raspberries that turn each bite into a juicy tribute to summer. It's the perfect dairy-free treat for those hot days when you're craving a cool escape or as a light, palate-cleansing finish to a sumptuous meal. Plus, watching it turn from frozen to smooth is its own kind of performance art!
Start by rinsing the raspberries under cold water, then lay them out to dry on a kitchen towel.
In a small saucepan over medium heat, combine the sugar with the water. Stir until the sugar is completely dissolved to make a simple syrup. This should take about 5 minutes.
Let the simple syrup cool to room temperature, then transfer it to a blender.
Add the dried raspberries, fresh lemon juice, and a pinch of salt to the blender containing the syrup.
Blend the mixture until it's smooth and all ingredients are finely pureed.
To remove the seeds, strain the mixture through a fine mesh sieve into a large bowl, pressing down with a spatula to extract as much liquid as possible.
Pour the sieved raspberry mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a creamy, sorbet-like consistency.
Transfer the sorbet to an airtight container and freeze for at least 2-3 hours before serving, allowing it to firm up.
Scoop into bowls or cones and enjoy your Raspberry Sorbet Symphony!
