- 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
"Hi Haroldandsue,Any container that's safe to go in the freezer will work.Happy Cooking,Sue StetzelField Editor Manager"
"What if you don't have a freezer cylinder?"
"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 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!"
"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."