Fresh Raspberry Sorbet
- 1 cup granulated sugar
- ¾ cup water, divided
- 6 cups fresh raspberries
- 2 tsp. fresh lemon juice
- Dash coarse salt
Directions1. 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. 1. 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. Add simple syrup, lemon juice and salt to puree. 1. 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. Serve.
Per Serving: Calories 150, Total Fat 0.5g (Saturated 0g, Trans 0g), Cholesterol 0mg, Sodium 40mg, Total Carbohydrate 36g (Dietary Fiber 6g, Sugars 29g), Protein 1g, Vitamin A 0%, Vitamin C 40%, Calcium 2%, Iron 4% *Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.
Serves: 12 servingsVegetarian Vegan Summer Special Occasion Kid-friendly Gluten Free European Dessert Dairy Free