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Fresh Raspberry Sorbet #festfoods

I've got the ultimate frozen treat recipe to share with you!  It’s Fresh Raspberry Sorbet, friends, and it will become your favorite summer dessert.  With only 4 simple ingredients, a scoop {or six} of this stuff will leave you feeling refreshed and rejuvenated! 

It’s perfect for a backyard barbeque, a simple summer get-together, or as a snack at the end of the day.  No matter where and when you eat it, it rocks. Raspberries are one of my very favorite fruits, so naturally I chose them for this sorbet.  However, you can use any kind of fruit you want, just swap it out, measure for measure.  It’s that simple {and delicious}, no matter what you choose! Fresh Raspberry SorbetFresh Raspberry Sorbet

To start, prepare simple syrup, which is traditionally equal parts sugar and water that is boiled until the sugar has dissolved.  In this recipe, we are using 1/2 cup water to 1 cup sugar to keep the consistency sorbet-like.  Once the sugar as dissolved in the water, remove it from the heat and allow it to cool completely {I like to stick it in the freezer to speed up the process}. Fresh Raspberry Sorbet Place the raspberries in a food processor or blender and puree until very smooth.  The seeds will not puree, so next we will strain them. Fresh Raspberry Sorbet Pour the raspberry puree in a fine mesh strainer, placing a bowl underneath the strainer to catch the liquid.  Use a spatula to push the puree through the mesh.  You will be left with just the seeds in the strainer; discard.  Add the cooled simple syrup, lemon juice and a pinch of salt to the strained raspberry puree and whisk to incorporate.  Taste and adjust seasoning, if necessary. Fresh Raspberry Sorbet Cover the bowl and place it in the freezer for at least 8 hours, or until the sorbet is almost completely frozen.  To speed up the process, you could use an ice cream maker and follow the manufacturer’s directions. It’s dynamite, friends! Fresh Raspberry Sorbet

Fresh Raspberry Sorbet

Ingredients:

  • 1 cup sugar
  • 6 cups fresh raspberries
  • 2 tsp. fresh lemon juice
  • Dash coarse salt  

 

Directions:

  1. Make simple syrup by combining sugar with ½ cup water in a small saucepan. Bring to a boil, stirring occasionally to dissolve sugar.  Remove from heat and let cool completely.
  2. Puree raspberries with ¼ cup water in a food processor or blender. Strain through a fine-mesh strainer into a large, clean bowl, pressing on the seeds with the back of a ladle or spatula to get all the usable raspberry puree.
  3. Add simple syrup, lemon juice and salt.
  4. Freeze mixture in an ice cream maker according to instructions or place in the freezer for at least 8 hours, until it's almost completely frozen.

 

Yield: 12 servings

Per Serving*: Calories 220, Total Fat 7g (Saturated 1g, Trans 0g), Cholesterol 0mg, Sodium 0mg, Total Carbohydrate 36g (Dietary Fiber 5g, Sugars 13g), Protein 6g, Vitamin A 4%, Vitamin C 0%, Calcium 2%, Iron 10%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at AskFestivalDietitians.com or find them on Facebook, Instagram, Pinterest and Twitter.

Fresh Raspberry Sorbet

Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.

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