We lived in California when I was 3 years old and one of my favorite pastimes was picking lemons from the tree in our backyard. I actually only vaugely remember the lemon tree (apparently my mom had to routinely stop me from picking too many at once), but freshly squeezed lemonade has made me happy ever since then. Pink lemonade is my favorite and since the winter has just been dragging on and on here in Boston, I decided we needed a little taste of summer to cheer us up. Plus, Meyer lemons won’t be in season much longer and it’s about time I made something with them!
My sorbet contained lots of Meyer lemon juice and zest, frozen raspberries, sugar, and a touch of Cointreau to keep it from getting too icy. Mmm, the perfect winter/summer/anytime treat!
Pink Lemonade Sorbet
3/4 cup granulated sugar
3/4 cup water
1 cup freshly squeezed Meyer lemon juice (from 4 lemons)
1 teaspoon finely grated Meyer lemon zest
1 12-ounce package frozen raspberries
1 tablespoon Cointreau
1/8 teaspoon salt
Place sugar and water in a small saucepan and heat over medium high heat for 3 minutes or until sugar is dissolved, stirring occasionally. Let cool 5 minutes. Place simple syrup, lemon juice, lemon zest, and frozen raspberries in a food processor and pulse until smooth. Strain to remove raspberry seeds and stir in Cointreau and salt. Pour into your ice cream maker and churn according to the package instructions (the mixture will be cold and ready to churn without refrigerating it first because of the frozen raspberries). Place in the freezer until it firms up, about an hour. Makes 4 servings.
Nutrition: 218 calories, 0.5g fat, 0.7g fiber, 1.1g protein per serving
Cost: $1.45 per serving