Raspberry Sorbet

Raspberry Sorbet

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From: EatingWell Magazine, 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.

Ingredients 8 servings

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Original recipe yields 8 servings
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  • ¾ cups water
  • 1¾ cups sugar
  • 3 tablespoons lemon juice
  • 1½ tablespoons crème de cassis
  • 3 pints red raspberries


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  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 creme 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.
  • 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 information

  • Per serving: 232 calories; 1 g fat(0 g sat); 6 g fiber; 57 g carbohydrates; 1 g protein; 21 mcg folate; 0 mg cholesterol; 50 g sugars; 31 IU vitamin A; 26 mg vitamin C; 25 mg calcium; 1 mg iron; 3 mg sodium; 147 mg potassium
  • Nutrition Bonus: Vitamin C (43% daily value)
  • Carbohydrate Servings: 4
  • Exchanges: 1 fruit, 3 other carbohydrate

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