Raspberry Sorbet

Sorbet is light, fresh, and the perfect summer treat. When raspberries aren't available, try this recipe with mango instead.

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Raspberry Sorbet
4.5 by 7 people
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  • Makes: 9 servings
  • Serving Size: 1/3 cup
  • Yields: 3 cups
  • Prep: 20 mins
  • Chill: 1 hr
  • Freeze: 10 hrs

Raspberry Sorbet

Directions

  1. For syrup, in a medium saucepan heat and stir sugar and the water over medium heat just until simmering, stirring to dissolve sugar. Remove from heat; stir in lemon juice. Transfer to a medium bowl; cover and chill completely.
  2. Place raspberries and orange juice in a food processor or blender. Cover and process or blend until smooth. Press puree through a fine-mesh sieve; discard seeds. Stir puree into chilled syrup.
  3. Spread raspberry mixture in a 2-quart square baking dish. Cover and freeze about 4 hours or until firm. Break up mixture with a fork; place in food processor or blender, half at a time if necessary. Cover and process or blend for 30 to 60 seconds or until smooth and lightened in color. Spoon sorbet back into the dish; cover and freeze for 6 to 8 hours more or until firm. To serve, let stand at room temperature for 5 minutes before scooping.

From the Test Kitchen

Mango Sorbet:

Prepare as above, except substitute 3 cups cut-up, peeled mango for the raspberries. Omit pressing fruit through a sieve. Makes 4 cups.

Per 1/3 cup: 94 cal., 0 g total fat (0 g sat. fat, 0 g trans fat), 0 mg chol., 1 mg sodium, 24 g carbo., 1 g fiber, 0 g pro.

Exchanges: 1 1/2 Other Carbo.

Nutrition Facts (Raspberry Sorbet)

  • Per serving:
  • 110 kcal cal.,
  • 0 g fat
  • (0 g sat. fat,
  • 0 g polyunsaturated fat,
  • 0 g monounsatured fat),
  • 0 mg chol.,
  • 1 mg sodium,
  • 28 g carb.,
  • 3 g fiber,
  • 25 g sugar,
  • 1 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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