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Friday, July 08 2016


1 - cup sugar
1 - cup water
2 - tablespoons lemon juice
3 - cups fresh raspberries
2 - tablespoons orange juice

For syrup, in a medium saucepan heat and stir sugar and the water over medium heat just until simmering, stirring to dissolve sugar. Remove from heat; stir in lemon juice. Transfer to a medium bowl; cover and chill completely.
Place raspberries and orange juice in a food processor or blender. Cover and process or blend until smooth. Press puree through a fine-mesh sieve; discard seeds. Stir puree into chilled syrup.
Spread raspberry mixture in a 2-quart square baking dish. Cover and freeze about 4 hours or until firm. Break up mixture with a fork; place in food processor or blender, half at a time if necessary. Cover and process or blend for 30 to 60 seconds or until smooth and lightened in color. Spoon sorbet back into the dish; cover and freeze for 6 to 8 hours more or until firm. To serve, let stand at room temperature for 5 minutes before scooping.
From the Test Kitchen

Prepare as above, except substitute 3 cups cut-up, peeled mango for the raspberries. Omit pressing fruit through a sieve. Makes 4 cups.

Per 1/3 cup: 94 cal., 0 g total fat (0 g sat. fat, 0 g trans fat), 0 mg chol., 1 mg sodium, 24 g carbo., 1 g fiber, 0 g pro.

Exchanges: 1 1/2 Other Carbo.

Nutrition Facts (Raspberry Sorbet)
Per serving: 110 kcal cal., 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 1 mg sodium, 28 g carb., 3 g fiber, 25 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email

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