A few days ago when I was browsing Bed Bath and Beyond, my son spotted a little ice cream maker. It’s the cutest little toy. It was in the kitchen section and it looks like a little plastic ice cream cone. Inside it has a little metal bowl that you can fill with cream and whichever flavorings you like. Then you add salt and ice in the cone below the bowl, secure the little thing together, then hand it off to your kid to shake their little hearts out. After a a few minutes we had something that resembled ice cream, sort of.
At least my son had a blast transforming cream into ice cream. He thought it was the coolest thing ever. So I thought I would pull out my KitchenAid Ice cream attachment and show my son you can also turn fruits into delicious icy treats too.
For this recipe, I used frozen raspberries and fresh lemon juice. The frozen raspberries are always available, and aren’t as expensive as using raspberries that aren’t in season. Feel free to use fresh raspberries if they are in season though. I combined the raspberries with sugar water and blended them on high in my blender before adding them to my ice cream attachment on my KitchenAid mixer. Then I just blended the sorbet until it was the consistency of soft serve ice cream.
Then I scooped it into a container then placed it in the freezer. It’s so easy, and makes a perfect healthier dessert or after-school snack for your kids.
Yield: Serves 4
1 cup Dixie Crystals Sugar
1 cup water
3 cups or 24 oz fresh or frozen raspberries
the juice from 1 lemon
Add sugar and water to a small saucepan. Bring to a boil and dissolve. Remove from heat and let cool.
Add raspberries and sugar water to blender along with lemon juice. Blend on high until smooth.
Add sorbet mixture to ice cream maker and churn according to directions. After sorbet is the consistency of soft serve, transfer to a freezer safe containter to freeze.
After sorbete is frozen firm, serve in lemon bowls.
