The ginger adds a spicy note that nicely contrasts the sweetness of the raspberries and the tang of lemon. Serve with sugar cookies.

Lisa Bell
Recipe by Cooking Light May 2007

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Yield:
4 cups (serving size: 1/2 cup)
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Ingredients

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Directions

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  • Combine the first 4 ingredients in a medium saucepan. Bring to a boil over medium-high heat, and cook for 1 minute or until sugar dissolves.

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  • Place sugar mixture and raspberries in a food processor, and process until smooth. Press the mixture through a fine sieve over a large bowl, and discard seeds. Cool completely.

  • Pour mixture into the freezer can of an ice-cream freezer, and freeze according to manufacturer's instructions. Spoon sorbet into a freezer-safe container; cover and freeze 1 hour or until firm. Remove sorbet from freezer 10 minutes before serving.

Nutrition Facts

115 calories; calories from fat 1%; protein 1.2g; carbohydrates 27.9g; fiber 2.5g; iron 0.8mg; sodium 2mg; calcium 13mg.
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