Making a sorbet is a fresh and cool way to enjoy summer's berry bounty in a light and healthy dairy-free dessert. In this refreshing raspberry sorbet recipe, we give it an adult kick by adding raspberry-flavored Chambord. Source: EatingWell Magazine, July/August 2013

EatingWell Test Kitchen
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Ingredients

Directions

  • 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.

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  • Combine water, Chambord (or juice) and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.

  • Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.

  • Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer's directions.

Tips

Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.

Tips: If using frozen fruit, measure it frozen and then thaw before pureeing.

If you don't have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.

Nutrition Facts

161 calories; 9 mg sodium. 4 mg potassium; 33.6 g carbohydrates; 32 g sugar; 0.1 g protein; 6 mg vitamin c; 22 mg calcium; 10 g added sugar;