Raspberry Sorbet with Crispy-Crunchy Lemon-Raspberry Topping
This tasty recipe is perfect for spring! It features snack bites from Safely Delicious, an allergen friendly company based out of Overland Park. You can order their products online at https://shop.fromthelandofkansas.com/safely-delicious
Catch the segment that aired on KAKE News for Chef Alli's tips and to meet Lisa, owner of Safely Delicious!
3 cups fresh raspberries
2 Tbs. raw Kansas honey
1 tsp. lemon juice
tiny pinch of fresh lemon zest
1/4 cup warm water, as needed
Safely Delicious Lemon Snack Bites and Raspberry Snack Bites, combined and crushed a bit to make a nice topping
Lay out the fresh raspberries over a rimmed baking sheet lined with parchment paper.
Freeze the raspberries until completely solid, which should take about 4 hours, or just leave them in the freezer overnight.
Place the frozen raspberries into the bowl of a food processor (or heavy duty blender) along with a drizzle of honey, and freshly squeezed lemon juice and lemon zest; process until smooth, adding a little warm water as you go, if needed, scraping the sides to help the processing go smoothly.
Scoop the sorbet into pretty serving dishes and immediately top with the prepared lemon-raspberry snack bite topping. Garnish with a mint sprig and serve at once.
**For a completely vegan option, substitute pure maple syrup for the honey as your sweetener.
**If you are looking for a quicker method of making this sorbet, use frozen fruit from the freezer section of your favorite grocer instead of freezing your own fruit.
**As a make-ahead option that’s perfect for serving a larger group of guests, evenly spread the prepared sorbet into a casserole dish and top with the snack bite topping; freeze until solid. Cut into squares to serve.
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