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4.5 from 6 votes

Raspberry Sorbet

Sweet and icy, and flecked with a touch of whole berries, it’s just the perfect little scoop of refreshment after a summer meal from the grill.

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr
Calories: 293 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 2 c. water
  • 1.5 c. sugar
  • 1.25 lbs. fresh raspberries
  • 2 T. freshly squeezed lemon juice

Instructions

    Cup of Yum
  1. In a medium saucepan, bring the water and sugar to a boil. Stir until sugar is dissolved. Reduce heat to low and simmer, without stirring, for 5 minutes. This will create a slightly thickened syrup.
  2. Pour the syrup into a medium bowl and transfer to the freezer to let chill for 15 minutes.
  3. Using a blender or food processer, puree 1 pound of the raspberries with the syrup until smooth. Scrape the puree through a fine sieve or a colander lined with cheesecloth. Discard the seeds.
  4. Stir the lemon juice into the raspberry puree and freeze in an ice cream maker until almost set, but still a bit slushy. This should take about 25 minutes. Add remaining whole raspberries and continue freezing in the ice cream maker for an additional 5 minutes.
  5. Transfer the sorbet to a freezer safe container and freeze until completely set. A solid set can take a couple hours or more. When the sorbet is frozen solidly, it helps to let it sit at room temperature for 10 minutes before scooping.

Notes

  • Adapted from Saveur.

Nutrition Information

Serving 1 Calories 293kcal (15%) Carbohydrates 74g (25%) Protein 1g (2%) Fat 1g (2%) Polyunsaturated Fat 1g Sodium 7mg (0%) Fiber 7g (28%) Sugar 65g (130%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 293

% Daily Value*

Serving 1
Calories 293kcal 15%
Carbohydrates 74g 25%
Protein 1g 2%
Fat 1g 2%
Polyunsaturated Fat 1g 6%
Sodium 7mg 0%
Fiber 7g 28%
Sugar 65g 130%

* Percent Daily Values are based on a 2,000 calorie diet.

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