Raspberry Sorbet Trio
Ingredients
Directions
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Finely shred 2 tsp. peel from lime. Juice lime (2 Tbsp.); set aside.
For Raspberry Lime Sorbet, in a medium saucepan stir the sugar and water over medium heat until just simmering, stirring to dissolve sugar. Remove from heat. Add raspberries and lime juice. Stir to thaw.
Place raspberry mixture in a food processor or blender. Cover and process or blend until smooth. Press mixture through a fine-mesh sieve; discard seeds. Stir in lime peel.
Transfer raspberry mixture to a 2-quart freezer container. Cover; freeze about 4 hours or until firm. Break up mixture with a fork; transfer to a chilled bowl. Beat with an electric mixer on low to medium speed until smooth and lightened in color. Return to container. Cover and freeze for 2 hours or until firm.
Raspberry Mango Sorbet
Prepare as above, except omit lime peel and juice and use 1 cup frozen raspberries and 2 cups cubed frozen mango.Nutrition analysis per serving: 156 calories, 0 g protein, 40 g carbohydrate, 0 g total fat (0 g sat. fat), 0 mg cholesterol, 1 g fiber, 38 g total sugar, 8% Vitamin A, 26% Vitamin C, 1 mg sodium, 1% calcium, 2% iron
Raspberry Pineapple Sorbet
Prepare as above, except omit lime peel and juice and use 1 cup frozen raspberries and 2 cups frozen pineapple chunks.Nutrition analysis per serving: 182 calories, 0 g protein, 47 g carbohydrate, 0 g total fat (0 g sat. fat), 1 g fiber, 45 g total sugar, 1% Vitamin A, 13% Vitamin C, 3 mg sodium, 1% calcium, 2% iron