Raspberry Sorbet With Fresh Whipped Cream

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Stir together water & 1/4 cup sugar until sugar dissolves. (I added more sugar than 1/4 cup b/c raspberries are very tart when frozen).
  • Pulse raspberries in a food processor until coarsely chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, freeze until firm, about 30 minutes.
  • Whisk cream & remaining tablespoon sugar until soft peaks form. (This portion of the recipe did not work for me. Maybe I needed more sugar than just a tablespoon, but I ended up using cool whip).
  • Scoop sorbet into 4 glasses, & top with whipped cream.
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