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

Raspberry Sorbet

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

From EatingWell:  July/August 1993

A basic recipe that can be used for other berries as well. The amount of sugar syrup may need a little adjusting according to the sweetness of the fruit, but don't omit the lemon juice—it helps bring out the fullest fruit flavors.

8 servings, about 3/4 cup each | Active Time: 15 minutes | Total Time: 3 hours (including freezing time)

Ingredients

Preparation

  1. Combine water and sugar in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes, then remove from the heat. Stir in the lemon juice and crème de cassis. Transfer to a medium bowl and let cool completely.
  2. Puree the raspberries in a food processor, then strain through a fine-meshed sieve into the bowl containing the sugar syrup. Chill until cold, then process in an ice cream maker according to the manufacturer’s directions. (Alternatively, freeze the mixture in a shallow metal cake pan or ice cube tray until almost solid. Break into chunks and process in a food processor.) Transfer the sorbet into a freezer container and freeze at least 1 hour.

Nutrition

Per serving : 230 Calories; 1 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 57 g Carbohydrates; 1 g Protein; 6 g Fiber; 3 mg Sodium; 148 mg Potassium

3 Carbohydrate Serving

Exchanges: 1 fruit, 3 other carbohydrate

Tips & Notes