Happy Friday, everyone! To celebrate the weekend, here is a deliciously healthy recipe to enjoy. Gather your family and friends to enjoy this sweet treat and beat the heat!
This raspberry sorbet recipe is a wonderful way to use extra summer berries to make a dairy-free, healthy and light dessert perfect for any hot day. If you can’t find apple-raspberry juice, apple juice works well.
- 4 cups of raspberries (about 1 pound), fresh or frozen (see Tips)
- 1 cup of water
- 1/2 cup of apple-raspberry juice
- 5 tablespoons of sugar
- Puree raspberries in a food processor until smooth. Pour through a fine-mesh sieve set over a bowl and press on the solids to extract all the juice.
- Combine water, juice and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.
- Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
- Pour the sorbet mixture into an ice cream maker. (No ice cream maker? See Tips.) Freeze according to the manufacturer’s directions.
Tips: If using frozen fruit, measure it frozen and then thaw before pureeing. If you don’t have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.
Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.
Nutrition Information Per serving: 116 calories; 29 g carbohydrates; 0 g fat (0 g sat, 0 g mono); 0 g protein; 0 mg cholesterol; 0 g dietary fiber; 1 mg potassium; 10 mg sodium. Nutrition bonus: Vitamin C (20% daily value)
By EatingWell.com, ©Meredith Corporation.