Raspberry Sorbet Recipe
- 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
- 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.
Reviews for Raspberry Sorbet(6)
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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.
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 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.
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.
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!
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