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.

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.
[quicklook-recipe prep_time=”25 min” cook_time=”8 min” serves=”8″ details=”” ]
[ingredients-list title=”Ingredients” serving_size=””]
[ingredients-left]

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

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[/ingredients-list]
[step-list-wrapper title=”How to make it” time=”33 minutes”]

[step-item number=”1″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”2″ image_url=”” title=”” ]Combine raspberries and lemon juice in food processor and process until smooth. Press raspberries through sieve set over large bowl. Discard seeds.[/step-item]
[step-item number=”3″ image_url=”” title=”” ]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.[/step-item]
[step-item number=”4″ image_url=”” title=”” ] 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.[/step-item]
[/step-list-wrapper]

[nutrition-info calories=”171″ calories_fat=”” fat=”0g” sat_fat=”0g” choles=”0mg” sodium=”0g” carbs=”46g” sugars=”” protein=”1g” fiber=”7g”]

[/nutrition-info]

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Originally Published in Reader's Digest