Rating: 5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 4 Ratings
Source: Better Homes and Gardens

Gallery

Credit: Blaine Moats

Recipe Summary

prep:
20 mins
cook:
3 mins
stand:
30 mins
freeze:
10 hrs
total:
10 hrs 53 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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

Nutrition Facts

106 calories; carbohydrates 27g; insoluble fiber 4g; sugars 22g; protein 1g; vitamin a 48.6IU; vitamin c 15.9mg; niacin equivalents 0.4mg; folate 12.1mcg; sodium 51mg; potassium 112mg; calcium 20.2mg; iron 0.4mg.
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