This elegant dessert combines the bright, zesty freshness of a homemade lemon sorbet with the deep, tart sweetness of a raspberry balsamic coulis. The sorbet is incredibly light and refreshing, offering a perfect palate cleanser or standalone treat. It is served alongside warm, caramelized peach halves that add a lovely textural contrast and subtle smokiness. The interplay between the icy cold sorbet, the room-temperature fruit sauce, and the warm peaches creates a sophisticated flavor profile. Ideal for summer gatherings, dinner parties, or as a lighter alternative to heavy ice creams, this recipe highlights seasonal fruits. It is vegan-friendly and naturally gluten-free, making it accessible for many dietary preferences. Simple ingredients come together to create a restaurant-quality presentation with minimal effort.
Lemon Sorbet & Raspberry Coulis
Description
This elegant dessert combines the bright, zesty freshness of a homemade lemon sorbet with the deep, tart sweetness of a raspberry balsamic coulis. The sorbet is incredibly light and refreshing, offering a perfect palate cleanser or standalone treat. It is served alongside warm, caramelized peach halves that add a lovely textural contrast and subtle smokiness. The interplay between the icy cold sorbet, the room-temperature fruit sauce, and the warm peaches creates a sophisticated flavor profile. Ideal for summer gatherings, dinner parties, or as a lighter alternative to heavy ice creams, this recipe highlights seasonal fruits. It is vegan-friendly and naturally gluten-free, making it accessible for many dietary preferences. Simple ingredients come together to create a restaurant-quality presentation with minimal effort.Ingredients
Directions
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Combine 1 cup water and 3/4 cup sugar in a small saucepan.
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Bring mixture to a boil, stirring constantly until sugar dissolves.
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Cook for 1 minute, then remove from heat.
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Pour the simple syrup into an 11x7-inch baking dish and chill thoroughly.
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Place 2 cups raspberries, 1/3 cup sugar, and 1 tablespoon balsamic vinegar in a food processor.
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Process until smooth.
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Strain the raspberry mixture through a sieve into a bowl to remove seeds.
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Cover the coulis and chill until ready to serve.
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Add 1 1/2 cups fresh lemon juice and 1 cup fresh orange juice to the chilled sugar syrup.
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Whisk until fully blended.
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Freeze the lemon mixture for 4 hours or until firm, stirring every 30 minutes if using an ice cream maker, or scraping with a fork if freezing in a dish.
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Preheat oven to 450 degrees F (230 degrees C).
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Halve and pit the peaches.
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Place peach halves skin-side up on a jelly-roll pan.
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Bake for 4 minutes to loosen the skins.
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Let peaches cool slightly, then peel off the skins.
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Spoon 1 1/2 tablespoons of raspberry coulis into the bottom of each of 6 dessert dishes.
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Top with 2/3 cup of the frozen lemon sorbet.
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Place 2 peach halves on top of the sorbet.
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Sprinkle with 1 1/2 teaspoons grated lemon rind.
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Garnish with fresh raspberries and mint sprigs if desired.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 360.2kcal
- % Daily Value *
- Total Fat 0.7g2%
- Saturated Fat 0.3g2%
- Cholesterol 0.0mg0%
- Sodium 9.1mg1%
- Total Carbohydrate 93.5g32%
- Dietary Fiber 2.6g11%
- Sugars 85.1g
- Protein 2.1g5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
The original recipe attribution is from Chef Frank Stitt, owner of Highlands Bar and Grill in Birmingham, Alabama.
To ensure the sorbet is scoopable, let it sit at room temperature for 5-10 minutes before serving.
The raspberry coulis can be made ahead and stored in the refrigerator for up to 3 days.
For a smoother sorbet, strain the lemon/orange juice mixture before freezing to remove pulp.
Peaches should be very ripe for the best flavor and ease of peeling.
