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.
Nutrition per serving may change if servings are adjusted.
4 cups raspberries (about 1 pound), fresh or frozen (see Tips)
1 cup water
1/2 cup apple-raspberry juice
5 tablespoons 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.
Make Ahead Tip: Freeze in an airtight container for up to 1 week. Let soften slightly before serving.
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.