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Raspberry Lemonade Sorbet

Prep time 3 mins
Other time 8 hrs
Yield 8 servings (serving size: 1/2 cup)
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.

Ingredients

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

Nutrition 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

How to Make It

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

  2. 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.

Oxmoor House Healthy Eating Collection