Description
A quick and easy Raspberry Sorbet recipe that’s refreshing and perfect for hot summer days.
Ingredients
Scale
- 4 cups fresh raspberries or frozen thawed
- 1 cup sugar
- 1/2 cup water
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest (optional)
Instructions
- Combine water and sugar in a saucepan. Heat over medium until the sugar is dissolved. Let cool.
- Blend raspberries with lemon juice until smooth. Strain if desired.
- Mix raspberry puree with cooled sugar syrup until well combined.
- Churn in an ice cream maker for 20-30 minutes.
- Transfer to an airtight container and freeze for at least 4 hours before serving.
Notes
For a smoother texture, strain the raspberry puree to remove seeds. If you don’t have an ice cream maker, pour the mixture into a shallow dish and stir every 30 minutes until firm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Churning
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 30g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg