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.
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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
- 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
Preparation
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
- Cholesterol Content 0 mg
- Fat Content 0 g
- Fiber Content 2 g
- Protein Content 1 g
- Saturated Fat Content 0 g
- Sodium Content 8 mg
- Sugar Content 0 g