Raspberry Sorbet

Yield: 2-3 servings
  • 1 c. sugar
  • 1 c. water
  • 2 Tbsp. lemon juice
  • 3 c. fresh raspberries
  • 2 Tbsp. orange juice
  1. Heat sugar and water in medium saucepan, stirring until sugar is dissolved. Remove from heat and stir in lemon juice. Transfer to a medium container and chill in fridge.
  2. Place raspberries and orange juice in blender and blend until smooth, then press mixture through a fine-mesh sieve to remove seeds (you may have to do this twice). Pour puree into chilled lemon mixture; stir, then cover and freeze until firm.
  3. Let sorbet sit at room temp 20-30 minutes, or until no longer frozen solid. Blend in food processor once more, then return to freezer (you'll see the difference as it becomes smoother-looking). To serve, let stand at room temp 5 minutes before scooping.
I suggest making a double batch, as this is so yummy that it will quickly disappear (especially if you love raspberries as much as I do!).
  • dessert
  • fruit
  • favorite
  • fancy
Last updated 2016-12-25
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