How to make raspberry sorbet

Cut calories and fat from heavy ice cream and enjoy a lighter, fresher warm weather dessert. Simple ingredients, amazing flavor every time.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 5

Total Time 40

Servings people

Calories 96kcal

Author Rachel Ballard

Ingredients

1 cup water
2/3 cup honey
pinch table salt
4 cups frozen raspberries thawed
juice from half a fresh lemon optional

Instructions

In a small pot, bring the water to a boil. Add the honey and pinch of salt and stir until just dissolved, about 5 minutes. Turn off the heat and set aside.
In a food processor, blender or with an immersion blender, puree the raspberries with the lemon juice until very smooth.
Pour the berries through a mesh strainer and use a spoon to push the juice through, leaving the seeds behind. Throw away the seeds.
Mix the sugar/water mixture and raspberries together in a medium bowl. Cover and chill until very cold--about 2 to 4 hours.
Churn according to your ice cream maker's instructions--it was about 20 minutes for me. The sorbet will be soft.
Transfer to a covered container and freeze until firmer and set. About another 2-4 hours or overnight of course.

Notes

Actual prep and churning time is 40 minutes, but you'll need to plan for chilling of the base ingredients (2-4 hours) and freezing the churned sorbet (2-4 hours).

Nutrition