Raspberry Sorbet
- Total Time
- 15 minutes, plus freeze time
- Rating
- Comments
- Read comments
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Ingredients
- 2cups sugar
- 1cup water
- 3pints fresh raspberries
- 4tablespoons fresh lemon juice
Nutritional analysis per serving (6 servings)
341 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 1 gram polyunsaturated fat; 86 grams carbohydrates; 10 grams dietary fiber; 74 grams sugars; 2 grams protein; 4 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine the sugar and water in a small saucepan over medium heat. Simmer for 5 minutes and set aside to cool.
- Step 2
Place the raspberries, sugar syrup and lemon juice in a blender and puree until smooth. Strain through a fine-mesh sieve. Refrigerate until cold. Freeze according to the directions on your ice-cream machine.
Private Notes
Comments
Perhaps one of the best things I have ever made. Don't skip the step to strain the mashed raspberries. I couldn't believe how many seeds there were.
This is the very, very best sorbet with wonderful raspberry flavor. My mom cannot eat much more than very soft foods right now, and she LOVED this!
Hello Lainey, I made it with frozen raspberries and it’s delicious. We freeze our from harvest on baking sheets. That way they freeze separately and not as a glob, so easy to measure the same as fresh.
Made this with our home grown raspberries! Our grandchildren declared it is better than Graeter’s ice cream.
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