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- 1/2 cup sugar
- 1 pint fresh raspberries
- 1 medium pear, peeled, cored, and cut up
- 1/3 cup lime juice
- 1 tablespoon pear liqueur or vodka (optional)
- 1/8 teaspoon salt
- Fresh raspberries (optional)
1. For simple syrup, in a small saucepan bring 1 cup water and the sugar to boiling, stirring to dissolve sugar. Reduce heat. Simmer, uncovered, for 3 minutes. Remove from heat. Place in refrigerator to cool.
2. Meanwhile, for puree, in food processor combine the 1 pint raspberries, pear, lime juice, pear liqueur, and salt. Cover; process 30 seconds or until smooth. Strain mixture through a fine-mesh sieve to remove seeds; discard seeds. Stir in chilled simple syrup.
3. Spread mixture in an 8x8x2-inch baking pan. Cover; freeze 4 hours or until solid. Break up mixture with a fork; place in food processor. Cover; process 30 seconds or until smooth. Transfer to 1-quart freezer container; cover and freeze sorbet 6 to 8 hours or until solid. To serve, let stand at room temperature 5 minutes before scooping. Serve with additional raspberries. Makes 6 (1/2-cup) servings
- Servings Per Recipe 6,
- cal. (kcal) 106,
- Fat, total (g) 0,
- chol. (mg) 0,
- sat. fat (g) 0,
- carb. (g) 27,
- Monosaturated fat (g) 0,
- Polyunsaturated fat (g) 0,
- fiber (g) 4,
- sugar (g) 22,
- pro. (g) 1,
- vit. A (IU) 49,
- vit. C (mg) 16,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 0,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 12,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 51,
- Potassium (mg) 112,
- calcium (mg) 20,
- iron (mg) 0,
- Percent Daily Values are based on a 2,000 calorie diet
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