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–+ servings

Raspberry Sorbet

Print Recipe
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 10 minutes
Servings 8 (1/2 cup) servings
Calories 285
Author Annalise Sandberg

Ingredients

  • 2 cups granulated sugar
  • 2 cups water
  • 4 cups raspberries
  • ½ cup light corn syrup

Instructions

  • Bring the sugar and water to a boil in a medium saucepan. Reduce the heat and stir until the sugar is dissolved completely. Remove from heat and allow to cool to room temperature.Meanwhile puree the raspberries and lime juice in a food processor or blender. Press the puree through a mesh strainer to remove the seeds. When the sugar syrup has cooled completely, stir it into the raspberry puree. Add the corn syrup and mix to combine.
  • Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. Sorbets are particularly soft after freezing in the ice cream machine. Scoop into a bowl, cover, and place in freezer for 1-2 hours to firm up.

Nutrition

Calories: 285kcal | Carbohydrates: 74g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 91mg | Fiber: 4g | Sugar: 69g | Vitamin A: 20IU | Vitamin C: 16mg | Calcium: 20mg | Iron: 1mg