Apple-Raspberry Sorbet (Printer-Friendly Version) | Eating Well
SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Apple-Raspberry Sorbet

http://www.eatingwell.com/recipes/apple_raspberry_sorbet.html

From EatingWell:  July/August 2013

This raspberry sorbet recipe is a wonderful way to use extra summer berries to make a dairy-free, healthy and light dessert perfect for any hot day. If you can’t find apple-raspberry juice, apple juice works well.

About 3 cups | Active Time: 15 minutes | Total Time: 4 3/4 hours

Ingredients

Preparation

  1. Puree raspberries in a food processor until smooth. Pour through a fine-mesh sieve set over a bowl and press on the solids to extract all the juice.
  2. Combine water, juice and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.
  3. Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
  4. Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer’s directions.

Nutrition

Per 1/2 cup : 116 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 29 g Carbohydrates; 0 g Protein; 0 g Fiber; 10 mg Sodium; 1 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 fruit, 1 other carbohydrate

Tips & Notes