Raspberry Sorbet Recipe - Cooking Index
Raspberry Sorbet Recipe - Cooking Index
| 4 oz | 113g | Frozen raspberries |
| 3 cups | 711ml | Water |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 3/4 cup | 177ml | Lemon juice |
Mix water, sugar and lemon juice into a pan. Simmer on low for about 15 minutes. Remove from heat and add the raspberries. Let stand 15 minutes. Strain. Pour into a shallow dish so that juice is no deeper than 1 inch. Freeze thoroughly.
To serve, scoop with ice cream scoop or melon scoop.
This recipe yields eight 1/2-cup servings.
Nutritional Analysis Per (1/2 cup) Perving: Calories 40; Fat (grams) 0; Percent calories from fat 0; Percent polyunsaturated 0; Percent saturated 0; Percent monounsaturated 0; Cholesterol (milligrams) 0; Sodium (milligrams) trace; Protein (grams) trace; Carbohydrate (grams) 10; Fiber (grams) 0.5.
Source:
Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org
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