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.

  • 4Servings


  • 1 to 2 pints lemon sorbet or other fruit sorbet

Raspberry sauce

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


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.

Bring mixture to boil over low heat, stirring occasionally. Cook for 1 minute. Remove from heat and let cool.

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
  • Carbohydrate Content: 33 g
  • Fiber Content: 2 g
  • Protein Content: 1 g
  • Sodium Content: 8 mg