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How to make raspberry sorbet

Cut calories and fat from heavy ice cream and enjoy a lighter, fresher warm weather dessert. Simple ingredients, amazing flavor every time. 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 40 minutes
Servings 8 people
Calories 96kcal
Author Rachel Ballard


  • 1 cup water
  • 2/3 cup honey
  • pinch table salt
  • 4 cups frozen raspberries thawed
  • juice from half a fresh lemon optional


  • In a small pot, bring the water to a boil. Add the honey and pinch of salt and stir until just dissolved, about 5 minutes. Turn off the heat and set aside. 
  • In a food processor, blender or with an immersion blender, puree the raspberries with the lemon juice until very smooth. 
  • Pour the berries through a mesh strainer and use a spoon to push the juice through, leaving the seeds behind. Throw away the seeds. 
  • Mix the sugar/water mixture and raspberries together in a medium bowl. Cover and chill until very cold--about 2 to 4 hours. 
  • Churn according to your ice cream maker's instructions--it was about 20 minutes for me. The sorbet will be soft. 
  • Transfer to a covered container and freeze until firmer and set. About another 2-4 hours or overnight of course. 


Actual prep and churning time is 40 minutes, but you'll need to plan for chilling of the base ingredients (2-4 hours) and freezing the churned sorbet (2-4 hours). 


Serving: 0.5cup | Calories: 96kcal | Carbohydrates: 24g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 91mg | Fiber: 4g | Sugar: 19g | Vitamin A: 20IU | Vitamin C: 15.8mg | Calcium: 15mg | Iron: 0.4mg