Raspberry Lemonade Sorbet

Oxmoor House
Sugar is a critical ingredient when making sorbets because it helps prevent sorbet from freezing rock solid. Frozen raspberries in syrup and frozen lemonade concentrate provide enough sugar to give a refreshing taste and smooth, not icy, texture.
8 servings (serving size: 1/2 cup)


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1 (10-ounce) package frozen raspberries in syrup, thawed
1 (12-ounce) can frozen lemonade concentrate, thawed
1 1/2 cups water


Prep: 3 Minutes
Other: 8 Hours

Process raspberries in a blender until smooth. Strain berries through a sieve into a bowl. Discard solids. Add lemonade concentrate and water; stir well.

Pour mixture into an 8-inch square baking pan. Cover and freeze at least 8 hours. Scrape surface of sorbet with a spoon or ice cream scoop to serve.

Created date

March 2010

Nutritional Information

Calories 113
Fat 0.1 g
Satfat 0.0 g
Protein 0.4 g
Carbohydrate 29.3 g
Cholesterol 0 mg
Iron 0.5 mg
Sodium 2 mg
Caloriesfromfat 1 %
Fiber 1.6 g
Calcium 8 mg