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.
Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.
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.
1 fruit, 1 other carbohydrate