A nice, fluffy sorbet that uses very little ingredients. There's also raspberry mango & raspberry pineapple sorbet variations at the bottom. I'm sure this would e an easy recipe to tweak.

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Name: Raspberry Sorbet
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 6
Cuisine: not set
Ingredients: 1 Lime; 1 cup Granulated sugar; 3 cups Raspberries Frozen

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INGREDIENTS

1 Lime
1 cup Granulated sugar
3 cups Raspberries ; Frozen

INSTRUCTIONS

1. Finely shred 2 tsp. peel from lime. Juice lime (2 tbs.). Set aside.

2. In medium saucepan, stir sugar & water over medium heat until just simmering, stirring to dissolve sugar. Remove from heat. Add raspberries and like juice; stir to thaw.

3. Place raspberry mixture in blender. Cover; blend until smooth. Press mixture through a fine mesh sieve; discard seeds. Stir in lime peel.

4. Transfer raspberry mixture to a 2 qt. freezable container. Cover; freezer for 4 hours or until firm.

5. Break up mixture with fork; transfer to a chilled bowl. Beat mixture with an electric mixer until smooth and lightened in color.

6. Return to container. Cover; freeze 2 hours more or until firm.

For Raspberry Mango Sorbet:

Prepare as above, except omit lime peel and like juice. And use 1 c. of frozen raspberries and 2 c. cubed frozen mango.

For Raspberry Pineapple Sorbet:

Prepare as above, except omit like peel and like nice. And use 1 c. frozen raspberries and 2 c. frozen pineapple chunks.

Each serving has app. 140 calories, 0 g. fat, 0 mg. cholesterol, 1 mg. sodium, 36 g. carbs, 2 g. fiber, & 0 g. protein.

NOTES

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Raspberry Sorbet

1 Lime
1 cup Granulated sugar
3 cups Raspberries Frozen

1. Finely shred 2 tsp. peel from lime. Juice lime (2 tbs.). Set aside. 
2. In medium saucepan, stir sugar & water over medium heat until just simmering, stirring to dissolve sugar. Remove from heat. Add raspberries and like juice; stir to thaw. 
3. Place raspberry mixture in blender. Cover; blend until smooth. Press mixture through a fine mesh sieve; discard seeds. Stir in lime peel.
4. Transfer raspberry mixture to a 2 qt. freezable container. Cover; freezer for 4 hours or until firm. 
5. Break up mixture with fork; transfer to a chilled bowl. Beat mixture with an electric mixer until smooth and lightened in color.
6. Return to container. Cover; freeze 2 hours more or until firm.

For Raspberry Mango Sorbet:
Prepare as above, except omit lime peel and like juice. And use 1 c. of frozen raspberries and 2 c. cubed frozen mango.

For Raspberry Pineapple Sorbet:
Prepare as above, except omit like peel and like nice. And use 1 c. frozen raspberries and 2 c. frozen pineapple chunks.

Each serving has app. 140 calories, 0 g. fat, 0 mg. cholesterol, 1 mg. sodium, 36 g. carbs, 2 g. fiber, & 0 g. protein.

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Nutrition

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Serving Size: 1 Serving (101g)
Recipe Makes: 6 Servings

Calories: 147
Calories from Fat: 4 (3%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 0.8mg		0 %
Potassium 104.8mg		3 %
Total Carbohydrate 37.3g		11 %
	Dietary Fiber 4.3g	17 %
	Sugars, other 33g
Protein 0.8g		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.

About Our Nutrition Facts

Calories per serving: 147

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