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.

Recipe by Oxmoor House January 2005

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Recipe Summary

prep:
3 mins
additional:
8 hrs
total:
8 hrs 3 mins
Yield:
8 servings (serving size: 1/2 cup)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Source

Oxmoor House Healthy Eating Collection

Nutrition Facts

113 calories; fat 0.1g; saturated fat 0g; protein 0.4g; carbohydrates 29.3g; cholesterol 0mg; iron 0.5mg; sodium 2mg; calories from fat 1%; fiber 1.6g; calcium 8mg.
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