Raspberry Sorbet Recipe
Raspberry Sorbet Recipe photo by Taste of Home

Raspberry Sorbet Recipe

Publisher Photo
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
TOTAL TIME: Prep: 5 min. + freezing
MAKES:6 servings
TOTAL TIME: Prep: 5 min. + freezing
MAKES: 6 servings

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

Nutritional Facts

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

Directions

  1. Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer container; freeze until firm. Yield: 6 servings.
Originally published as Raspberry Sorbet in Quick Cooking July/August 2001, p7

Nutritional Facts

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

Reviews for Raspberry Sorbet

AVERAGE RATING
   (6)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Mar. 14, 2014 Edited Mar. 23, 2014

"Saw this in Country Woman, tried it and was quite pleased. I used frozen raspberries, and it gets a bit costly. Will try it soon with other berries. Have made it with frozen mixed berries -- fewer seeds -- and Trader Joe's prices on frozen berries were much better."

MY REVIEW
Reviewed Aug. 18, 2013

"This couldn't have been any easier! We loved it and I love the taste of fresh raspberries. So refreshing on a summer day."

MY REVIEW
Reviewed Jul. 2, 2013

"My kids really liked this but my husband and I didn't like it too much. It was a little too sweet for my husband and a little too tangy for me. I didn't care for all those seeds either, but will make it again for the kids since it was so easy."

MY REVIEW
Reviewed Jun. 14, 2013

"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."

MY REVIEW
Reviewed Jul. 13, 2011

"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!"

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