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Raspberry Sorbet Recipe

Raspberry Sorbet Recipe photo by Taste of Home

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With an abundant crop of fresh raspberries from the backyard, it's no wonder why I rely on this dessert for a tasty, no-fuss frozen dessert.—Karen Bailey, Golden, Colorado

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Raspberry Sorbet Recipe

Prep: 5 min. + freezing

Yield: 6 Servings

5 5

Ingredients

1/4 cup plus 1-1/2 teaspoons fresh lemon juice
3-3/4 cups fresh or frozen unsweetened raspberries
2-1/4 cups confectioners' sugar

Directions

In a blender or food processor, combine all ingredients; cover and process until smooth. Transfer to a freezer container; freeze until firm. Yield: 6 servings.

Nutritional Facts 1 serving (1 each) equals 216 calories, trace fat (trace saturated fat), 0 cholesterol, 1 mg sodium, 55 g carbohydrate, 5 g fiber, 1 g protein.

Originally published as Raspberry Sorbet in Quick Cooking July/August 2001, p7

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Raspberry Sorbet

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Reviewed on Jun. 14, 2013 by tammycookblogsbooks

I have never made a sorbet until I tried this recipe. It couldn't have been easier. It's refreshing and tastes great. I left it in the freezer for 3 hours before we ate it. The consistency was the same even after being in the freezer all night. I think this would be good any kind of berry.

Reviewed on Jul. 13, 2011 by shakopeesara

I forgot to mention 2 things:

Skip that last 1 1/2 t of lemon it's quite sour as it is you don't need it

I scoop some softened vanilla ice cream into small plastic containers and swirl in a cup of sorbet and freeze it for dessert. The sweet ice cream with the sour sorbet is just the best!

Reviewed on Jul. 11, 2011 by shakopeesara

It's raspberry season again and I'm going to make this again this week. It was soooo good last year to have this on hand in the freezer and scoop some out when I needed something sweet.