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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
This recipe is:
Quick
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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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 itI 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!
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.
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