Double Raspberry Sorbet
This smooth, fiber-rich sorbet and rich sauce give you a double dose of your favorite fruit — and you can make it from frozen berries any time of year.
from Healthy Heart Recipes
Go ahead raspberry lovers, take a bite. This velvety smooth sorbet and rich sauce give you a double dose of your favorite fruit — and you can make it from frozen berries any time of year.
- prep 25 min cook 8 min
- serves 8
- 1 cup sugar
- 4 packages (12 ounces each) frozen raspberries, slightly thawed
- 1 tablespoon fresh lemon juice
How to make it 33 minutes
Bring sugar and 1 cup water to a boil in medium saucepan over medium-high heat, stirring until sugar dissolves. Boil gently 5 minutes; remove from heat.
Combine raspberries and lemon juice in food processor and process until smooth. Press raspberries through sieve set over large bowl. Discard seeds.
Stir sugar syrup into raspberry puree. Cover and refrigerate until chilled, about 1 hour. Reserve 1/2 cup for sauce and refrigerate until ready to serve.
Freeze sorbet mixture in ice cream maker according to manufacturer’s directions. Transfer to freezer-safe container. Cover and freeze until ready to serve. Let sorbet stand at room temperature 10 minutes before scooping 1/2 cup into each of 8 dessert dishes. Drizzle each serving with 1 tablespoon raspberry sauce.
Nutritional Information(per serving)
- Calories: 171
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0g
- Carbs: 46g
- Protein: 1g
- Fiber: 7g