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Raspberry-Lemonade Sorbet

Extra-lemony and not too sweet, this is an easy sorbet to whip up year-round with frozen raspberries. Try the recipe with blueberries, blackberries, or cherries as well.

Ingredients: 

Ingredients: 

Ingredient Line: 
5 cups fresh or frozen raspberries
Ingredient Line: 
1 cup sugar
Ingredient Line: 
½ cup lemon juice

Instructions: 

1. Purée raspberries in blender or food processor until no whole fruit remains. Press purée through fine sieve, and discard seeds. (You should have 2 cups.)

2. Stir 1/2 cup water into sugar in saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat, and stir in lemon juice. Stir sugar mixture into raspberry purée.

3. Chill mixture in refrigerator until cold, then churn in ice cream maker according to manufacturer’s directions. Transfer to 1-quart container, and freeze.

Nutrition Information: 

Calories: 
141
Protein: 
<1 g
Total Fat: 
<1 g
Saturated Fat: 
<1 g
Carbohydrates: 
35 g
Cholesterol: 
0 mg
Sodium: 
1 mg
Fiber: 
2 g
Sugar: 
29 g
Yield: 
Makes 1 quart

Comments on this Recipe

I'm going to try to make this sorbet for the family...

xxxxx

This is delicious--I kept the seeds in because we don't mind seeds and it came out just perfect.

Too much sugar! That can't be healthy. I should try a sugar substitute.

Too much sugar, maybe splenda? Or using fresh raspberries and less lemon juice or less sugar.