Raspberry Sorbet
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.
Source: EatingWell Magazine, July/August 1993
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Recipe Summary
Ingredients
Directions
Tips
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
Per Serving:
232 calories; protein 1.1g; carbohydrates 56.8g; dietary fiber 6g; sugars 49.5g; fat 0.6g; vitamin a iu 30.8IU; vitamin c 26.4mg; folate 20.5mcg; calcium 25.4mg; iron 0.7mg; magnesium 21.2mg; potassium 146.6mg; sodium 3.1mg.
Exchanges:
1 fruit, 3 other carbohydrate