Raspberry Lemon Sorbet

This Raspberry Lemon Sorbet is so creamy, light, and delicious. You'll feel like you're squeezing the last few drops out of summer when you enjoy this dessert!

The past several days have been super busy for us - there was a family get-together, my parents leaving for a mission trip to Africa, one of my boys and my brother celebrated their birthdays, and I had cakes due one after the other. It was just go-go-go.

I honestly wasn't sure I'd get everything done and I'm dead-tired as I write this. But it was the "good" kind of busy and I'm so incredibly grateful for my family and our time together.

You know what else I'm grateful for? Dessert. This Raspberry Lemon Sorbet only took a short time to make and it was the perfect ending to our long Labor Day holiday weekend.

By swapping out the sugar for SPLENDA® Naturals Sugar & Stevia Sweetener Blend, I was able to cut the sugar in half and still have a fantastic sweet & tart dessert. It's refreshing and bursting with flavor, yet light enough to enjoy before bed with no guilt.

I highly recommend this Raspberry Lemon Sorbet if you want to make an impressive dessert for an end-of-summer get-together. You can even make it ahead of time and freeze it!

We all loved this dessert and my only complaint is that it didn't quite make enough for our family of 8. I'll definitely have to double it next time around for our crew.

Now let me show you how easy this recipe is...

Raspberry Lemon Sorbet

Here's what you'll need to make the recipe:  water, SPLENDA® Naturals Sugar & Stevia Sweetener Blend, fresh raspberries, lemon juice, and sparkling mineral water.

First things first, you're going to make a syrup base for the sorbet. Just pour 1 cup of water plus ½ cup SPLENDA® Naturals Sugar & Stevia Sweetener Blend in a saucepan and bring to a boil.

Let it simmer for just a few minutes - until the SPLENDA® is completely dissolved (no more than a couple of minutes), then set it aside to cool.

Next you'll want to puree the raspberries and lemon juice together in a blender. I blended them until they were super smooth!

Then pour the puree through a strainer to get all the raspberry seeds out:

Now... mix the syrup, raspberry-lemon mixture, and the sparkling mineral water together in a small bowl or pitcher. I actually mixed it all together in my blender pitcher... no reason to mess up another dish if you don't have to!

Then pour into your ice cream freezer. I used an ice cream maker attachment for my stand mixer and it only took 11 minutes to freeze completely!

If you have a different type of ice cream freezer, follow the manufacturer instructions to freeze your sorbet.

Now - when it's done, it's ready to eat as a soft-serve sorbet.

OR you can spread it in a freezer-safe container and freeze it to a scoopable consistency (I put mine in for about 4 hours).

Top with fresh raspberries, lemon zest, and/or mint leaves when serving! You're going to love how this sorbet pops in your mouth - so much sweet and tart!!

And that's that...

I’m sharing SPLENDA® Sweetener Products in my life as part of a sponsored series for Socialstars™. #SplendaSweeties #SweetSwaps

Do you love SPLENDA® recipes? Check out these sweets:

• Fruit Salsa with Fresh Whipped Cream
• Raspberry Lemon Cheesecake Trifles
• Half the Sugar Raspberry Buttercream0

Here’s the printable recipe for you:

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