Total Time
45mins
Prep 15 mins
Cook 30 mins

This is the easiest and best (and only) sorbet I've ever made! (I'm not sure it should count as a recipe and I can't remember where I got the idea, but it's a good one!) No ice cream maker required! (Can also be done with other berries/fruits.)

Ingredients Nutrition

Directions

  1. Put 1/2 of the raspberries in a food processor (or 1/8 of the raspberries in a blender) and pulse until pureed.
  2. Put the raspberry mush into a plastic container and continue with the next batch of raspberries.
  3. Freeze the container for 30 minutes.
  4. Scoop out the sorbet and serve!
  5. Great with sugar cookies or shortbread and garnished with fresh mint.

Reviews

(1)
Most Helpful

I wanted to love this, but just thought it was ok. I made a mixed berry sorbet to use up the different opened bags of berries in my freezer. I had a really hard time getting it to puree; it really just made icy stuff. I think a little liquid would have made it easier to combine. I also found mine to be a bit bitter and would definitely add a little sweetner next time. We ate this as an icy fruit slush with some cool-whip on top. Thanks for a healthy way to get a fruit serving!

ladypit January 02, 2008

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