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.
Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.
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.
Serving Size: 1/2 cup
161 calories; total fatg; saturated fatg; cholesterolmg; sodium 9mg; potassium 4mg; carbohydrates 33.6g 11% DV; fiberg; sugar 32g; protein 0.1g; exchange other carbs 2; vitamin a iuIU; vitamin c 6mg; folatemcg; calcium 22mg; ironmg; magnesiummg; thiaminmg; added sugar 10g.