Double Raspberry Sorbet

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.

Quick look

  • prep 25 min    cook 8 min
  • serves 8

Ingredients

  • 1 cup sugar
  • 4 packages (12 ounces each) frozen raspberries, slightly thawed
  • 1 tablespoon fresh lemon juice


    How to make it  33 minutes

  • 1

    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.


  • 2

    Combine raspberries and lemon juice in food processor and process until smooth. Press raspberries through sieve set over large bowl. Discard seeds.


  • 3

    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.


  • 4

    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

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