Try this Raspberry Sorbet #1 recipe, or contribute your own.
Suggest a better descriptionPuree the raspberries. Pass through a medium mesh sieve and then a fine sieve (we used a conical sieve called a chinois) to remove seeds. You can use a wooden spoon to force the pulp through. Combine puree and syrup and freeze in ice cream maker according to manufacturers instructions. REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (94g) | ||
Recipe Makes: 8 | ||
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Calories: 166 | ||
Calories from Fat: 3 (2%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 5.4mg | 0 % | |
Potassium 172.3mg | 5 % | |
Total Carbohydrate 42.2g | 12 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 39.7g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 166
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