From EatingWell: July/August 2013
This raspberry sorbet recipe is a wonderful way to use extra summer berries to make a dairy-free, healthy and light dessert perfect for any hot day. If you can’t find apple-raspberry juice, apple juice works well.
- 4 cups raspberries (about 1 pound), fresh or frozen (see Tips)
- 1 cup water
- 1/2 cup apple-raspberry juice
- 5 tablespoons sugar
- 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.
- Combine water, 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 & Notes
- 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.
Per 1/2 cup: 116 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 29 g carbohydrates; 10 g added sugars; 0 g protein; 0 g fiber; 10 mg sodium; 1 mg potassium.
Nutrition Bonus: Vitamin C (20% daily value)
Carbohydrate Servings: 2
Exchanges: 1 fruit, 1 other carbohydrate
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- Ease of Preparation
- Total Time
- More than 1 hour
- Main Ingredient
- Vegetarian, other
- Type of Dish
- Desserts, frozen
- July/August 2013