Lemon Sorbet and Raspberry Coulis

From Chef Frank Stitt, owner of Highlands Bar and Grill in Birmingham, Alabama

Yield: 6 servings.
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 231
  • Calories from fat: 12%
  • Fat: 0.3g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.5g
  • Carbohydrate: 60.3g
  • Fiber: 4.5g
  • Cholesterol: 0.0mg
  • Iron: 0.4mg
  • Sodium: 1mg
  • Calcium: 22mg


  • 1 cup water
  • 3/4 cup sugar
  • 2 cups raspberries
  • 1/3 cup sugar
  • 1 tablespoon balsamic vinegar
  • 1 1/2 cups fresh lemon juice
  • 1 cup fresh orange juice
  • 6 medium very ripe unpeeled peaches, halved and pitted
  • 1 1/2 teaspoons grated lemon rind
  • Raspberries (optional)
  • Mint sprigs (optional)


  1. Combine water and 3/4 cup sugar in a small saucepan; stir well. Bring to a boil, and cook 1 minute or until sugar dissolves, stirring constantly. Pour into an 11 x 7-inch baking dish, and chill.
  2. Place 2 cups raspberries, 1/3 cup sugar, and vinegar in a food processor, and process until smooth. Strain through a sieve into a bowl; discard seeds. Cover raspberry mixture, and chill.
  3. Add lemon juice and orange juice to chilled sugar syrup in baking dish; stir with a wire whisk until blended. Freeze 4 hours or until firm.
  4. Place peach halves, skin sides up, on a jelly-roll pan. Bake at 450° for 4 minutes. Let cool, and peel off skins.
  5. Place 1 1/2 tablespoons raspberry mixture in each of 6 dessert dishes; top with 2/3 cup sorbet and 2 peach halves. Sprinkle with lemon rind. Garnish with raspberries and mint sprigs, if desired.
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