Raspberry Sorbet

Name: Raspberry Sorbet
Prep time: 5 min
Total time: 5 min
Yield: 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

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

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

Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer container; freeze until firm.

Nutrition Facts

1 serving: 216 calories, 0 fat (0 saturated fat), 0 cholesterol, 1mg sodium, 55g carbohydrate (46g sugars, 5g fiber), 1g protein.

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

Reviews

My Review

Click stars to rate

Average Rating:

sstetzel

Jul 29, 2015

Hi Haroldandsue,Any container that's safe to go in the freezer will work.Happy Cooking,Sue StetzelField Editor Manager
Haroldandsue

Jul 28, 2015

What if you don't have a freezer cylinder?
TheDix

Mar 14, 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.
mandybird208

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.
veggiemama

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.
tammycookblogsbooks

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.
shakopeesara

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!
shakopeesara

Jul 11, 2011

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.