Raspberry Sorbet

raspberry sorbet
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6 servings
  • Prep: 15 mins
  • Cook: 5 mins


3/4cup sugar
1/4cup lime juice
1/4cup light corn syrup
1/4cup water
4cups fresh or frozen raspberries
1/4teaspoon salt


  1. Combine sugar, lime juice, corn syrup and water in saucepan over medium heat and cook, stirring, until sugar dissolves and mixture is clear. Remove from heat and cool 5 minutes.
  2. Pour into a blender. Add raspberries and salt, cover, and blend until smooth.
  3. Strain through a fine-mesh sieve into a large container to remove most of the seeds. Pour into large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions.

Recipe by Bruce Weinstein and Mark Scarbrough

Nutritional Info *per serving

  • Glycemic Load 17.13
  • Calories 180
  • Fat 0.5g
  • Saturated Fat 0g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 110mg
  • Potassium 135mg
  • Carbohydrate 47g
  • Fiber 5g
  • Sugars 33g
  • Protein 1g
  • Trans Fat 0g
  • Vitamin A 0%
  • Vitamin C 40%
  • Calcium 2%
  • Iron 4%