Advertisement

Chambord-Raspberry Sorbet

July/August 2013

No votes yet

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.


Chambord-Raspberry Sorbet Recipe

Makes: About 3 cups

Serving Size: 1/2 cup

Active Time:

Total Time:

Preparation

  1. 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.
  2. Combine water, Chambord (or juice) and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.
  3. Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
  4. 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.

Nutrition

Per 1/2 cup: 161 calories; 0 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 34 g carbohydrates; 10 g added sugars; 0 g protein; 0 g fiber; 9 mg sodium; 4 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1 fruit, 1 other carbohydrate



More From EatingWell

Recipe Categories

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner