Rating: 4 stars
12 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1

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

Source: Better Homes and Gardens


Read the full recipe after the video.

Recipe Summary

20 mins
1 hr
10 hrs
5 mins
11 hrs 25 mins
3 cups


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

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

110 calories; carbohydrates 28g; insoluble fiber 3g; sugars 25g; protein 1g; vitamin c 13.6mg; niacin equivalents 0.2mg; folate 12.1mcg; sodium 1mg; potassium 74mg; calcium 10.1mg; iron 0.4mg.