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 Oxmoor House

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

  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.
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