Raspberry Lemonade Sorbet
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.
Yield: 8 servings (serving size: 1/2 cup)
Recipe from
More From Oxmoor House
Recipe Time
Prep Time:
Other:
8 Hours
Nutritional Information
Amount per serving
- Calories: 113
- Fat: 0.1g
- Saturated fat: 0.0g
- Protein: 0.4g
- Carbohydrate: 29.3g
- Cholesterol: 0mg
- Iron: 0.5mg
- Sodium: 2mg
- Calories from fat: 1%
- Fiber: 1.6g
- Calcium: 8mg
Ingredients
- 1 (10-ounce) package frozen raspberries in syrup, thawed
- 1 (12-ounce) can frozen lemonade concentrate, thawed
- 1 1/2 cups water
Preparation
- 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.
Raspberry Lemonade Sorbet Recipe at a Glance
- COURSE: Ice Cream/Sherbet
- CONVENIENCE: Entertaining, Freezable, Kid-Friendly, Make-Ahead, No-Cook, Family
- CUISINE: New American
- MAIN INGREDIENT: Fruits
- DIETARY CONSIDERATION: Meatless, Gluten-Free
- COOKING METHOD: Blender
- OCCASION: July 4th
- PUBLICATION: Oxmoor House
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