Recipes and Cooking Raspberry Sorbet 3.8 (12) 1 Review Sorbet is light, fresh, and the perfect summer treat. When raspberries aren't available, try this recipe with mango instead. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 16, 2014 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Chill Time: 1 hrs Freeze Time: 10 hrs Stand Time: 5 mins Total Time: 11 hrs 25 mins Servings: 9 Yield: 3 cups Jump to Nutrition Facts Ingredients 1 cup sugar 1 cup water 2 tablespoon lemon juice 3 cup fresh raspberries 2 tablespoon orange juice Directions 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. Karla Conrad 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. Rate it Print Nutrition Facts (per serving) 110 Calories 28g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 9 Calories 110 % Daily Value * Sodium 1mg 0% Total Carbohydrate 28g 10% Total Sugars 25g Protein 1g Vitamin C 13.6mg 68% Calcium 10.1mg 1% Iron 0.4mg 2% Potassium 74mg 2% Folate, total 12.1mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.