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.

Melanie Barnard
Source: EatingWell Magazine, July/August 1993


Recipe Summary

3 hrs


Ingredient Checklist


Instructions Checklist
  • 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 creme de cassis. Transfer to a medium bowl and let cool completely.

  • 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.


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.

Nutrition Facts

232 calories; protein 1.1g 2% DV; carbohydrates 56.8g 18% DV; dietary fiber 6g 24% DV; sugars 49.5g; fat 0.6g 1% DV; saturated fat 0g; cholesterol 0mg; vitamin a iu 30.8IU 1% DV; vitamin c 26.4mg 44% DV; folate 20.5mcg 5% DV; calcium 25.4mg 3% DV; iron 0.7mg 4% DV; magnesium 21.2mg 8% DV; potassium 146.6mg 4% DV; sodium 3.1mg; thiamin 0mg 3% DV.