Raspberry Sorbet

July/August 1993

Your rating: None Average: 2.9 (15 votes)

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.

Raspberry Sorbet

Makes: 8 servings, about 3/4 cup each

Active Time:

Total Time:


  • 3/4 cups water
  • 1 3/4 cups sugar
  • 3 tablespoons lemon juice
  • 1 1/2 tablespoons crème de cassis
  • 3 pints red raspberries


  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 crème 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.

Tips & Notes

  • 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.


Per serving: 230 calories; 1 g fat (0 g sat, 0 g mono); 0 mg cholesterol; 57 g carbohydrates; 1 g protein; 6 g fiber; 3 mg sodium; 148 mg potassium.

Nutrition Bonus: Vitamin C (45% daily value).

Carbohydrate Servings: 3

Exchanges: 1 fruit, 3 other carbohydrate

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