Raspberry Sorbet
Looking for a tasty summer dessert? Whip up a batch of this Raspberry Sorbet! This dairy-free treat is perfect for warm summer evenings!
Servings: 6 servings
Calories: 114kcal
Ingredients
- ⅓ cup hot water
- ½ cup granulated sugar
- 1½ Tbsp lemon juice
- 20 oz. frozen raspberries thawed (approximately ~4 cups)
Instructions
- Using a medium bowl, combine the water, sugar and lemon juice; stir until sugar is completely dissolved. Meanwhile, process the thawed raspberries in a blender or food processor until pureed. (Note: I used an immersion blender to puree the berries – it worked great!)
- Using a rubber spatula, gently press raspberry puree through a fine mesh strainer to remove seeds.
- Stir the raspberry puree into the sugar syrup until well combined. Cover and refrigerate for at least 4 hours or up to 24 hours.
- Pour mixture into ice cream maker and churn according to the manufacturer’s directions.
- Transfer mixture into freezer-safe container and freeze for at least 4 more hours. (Note: If the sorbet is still soft after 4 hours, let it freeze overnight.)
- To serve, scoop sorbet into bowls and garnish with fresh berries. (Tip: Let sorbet sit at room temperature for 5 minutes to soften before scooping.)
Nutrition
Calories: 114kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 147mg | Fiber: 6g | Sugar: 21g | Vitamin A: 31IU | Vitamin C: 26mg | Calcium: 24mg | Iron: 1mg
