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
- 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.
- Pour the syrup into a medium bowl and transfer to the freezer to let chill for 15 minutes.
- 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.
- 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.
- 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.
Cup of Yum
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.