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


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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 1 mg sodium. 74 mg potassium; 28 g carbohydrates; 3 g fiber; 25 g sugar; 1 g protein; 0 g trans fatty acid; 0 IU vitamin a; 14 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 12 mcg folate; 0 mcg vitamin b12; 10 mg calcium; 0 mg iron;

Reviews (1)

12 Ratings
  • 5 star values: 5
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 2
  • 1 star values: 1
Rating: Unrated
I have always loved ice cream, first cherry then Coffee with bitter hot fudge and nuts! Now I can not do dairy! So, I have begun to appreciate sorbet. I frequently have home made in the freezer! My fave Italian joint serves the most Decadent Deep Dark Chocolate Sorbetto EVER!!! I have tried to make it, NOT!!! They will not give up the recipe! As I volunteer at a food bank I bring home lots of scratch & dent produce, I am trying out new flavor combos, carrot & mango with whole blueberries was the latest, finding the berries made my 5 year old neighbor and her Great Grandma giggle! Healthy Food can be FUN!!!raf