1/1 Photo of Fresh Raspberry Sorbet
You can use either fresh picked berries or frozen with this recipe. Do not use boxed raspberries if you use frozen. You do not need the syrup. Strain the seeds from the puree for a smoother sorbet. From Cuisine at Home.
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- 1Combine berries with sugar and citrus juice, crushing them lightly with the back of a spoon.
- 2Let rest at least 30 minutes, or until the berries release their juice (If using frozen berries, allow to rest until thawed).
- 3Transfer berries and juice to a food processor and blend until smooth; strain puree, if desired, then chill until cold.
- 4Freeze puree in an ice cream maker according to manufacturer's directions.
- 5When frozen, transfer to a freezer container, press a piece of wax paper to top, and freeze until firm, at least 3 hours.
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Nutritional Facts for Fresh Raspberry Sorbet
Serving Size: 1 (664 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 332.7
- Calories from Fat 10
- Total Fat 1.2 g
- Saturated Fat 0.0 g
- Cholesterol 0.0 mg
- Sodium 2.3 mg
- Total Carbohydrate 83.7 g
- Dietary Fiber 11.9 g
- Sugars 68.3 g
- Protein 2.2 g