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. Source: EatingWell Magazine, July/August 1993

Melanie Barnard


Ingredient Checklist


Instructions Checklist
  • 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 creme de cassis. Transfer to a medium bowl and let cool completely.

  • 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.


Make Ahead Tip: The syrup (Step 1) can be made up to 3 days in advance and refrigerated. Freeze the sorbet for up to 1 day. Let soften slightly in the refrigerator for 15 to 20 minutes before serving.

Nutrition Facts

232 calories; 0.6 g total fat; 3 mg sodium. 147 mg potassium; 56.8 g carbohydrates; 6 g fiber; 50 g sugar; 1.1 g protein; 31 IU vitamin a iu; 26 mg vitamin c; 21 mcg folate; 25 mg calcium; 1 mg iron; 21 mg magnesium;