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Lemon Sorbet with Raspberry Sauce

Ready-made sorbet is a wonderful freezer standby, and served with a jewel-like sauce, it will surely impress. If lemon is not your favorite flavor, try an orange, mango or pineapple sorbet.

Ingredients: 

Ingredients: 

Ingredient Line: 
1 to 2 pints lemon sorbet or other fruit sorbet

Ingredient Set Name: 

Raspberry sauce

Ingredients: 

Ingredient Line: 
1 pint fresh raspberries or 12-oz. pkg. frozen raspberries, thawed
Ingredient Line: 
2 Tbs. confectioners' sugar

Instructions: 

  1. Sauce: In food processor or blender, process raspberries until pureed. Strain through fine-meshed sieve into medium saucepan; discard seeds. Stir confectioners’ sugar and 2 tablespoons water into raspberry puree.
  2. Bring mixture to boil over low heat, stirring occasionally. Cook for 1 minute. Remove from heat and let cool.
  3. To serve, scoop sorbet into shallow bowls. Spoon a little raspberry sauce around each plate, garnish with lemon peel and fresh raspberries and serve.

Nutrition Information: 

Calories: 
134
Protein: 
1 g
Total Fat: 
g
Saturated Fat: 
g
Carbohydrates: 
33 g
Cholesterol: 
mg
Sodium: 
8 mg
Fiber: 
2 g
Sugar: 
g
Yield: 
4 to 6 servings

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