Apple-Raspberry Sorbet

Apple-Raspberry Sorbet

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From: EatingWell Magazine July/August 2013

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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 4 cups raspberries (about 1 pound), fresh or frozen (see Tips)
  • 1 cup water
  • 1/2 cup apple-raspberry juice
  • 5 tablespoons sugar


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  1. 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.
  2. Combine water, juice and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.
  3. Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
  4. 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.
  • 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.

Nutrition information

  • Serving size: 1/2 cup
  • Per serving: 116 calories; 0 g fat(0 g sat); 0 g fiber; 29 g carbohydrates; 0 g protein; 0 mcg folate; 0 mg cholesterol; 27 g sugars; 10 g added sugars; 0 IU vitamin A; 6 mg vitamin C; 21 mg calcium; 0 mg iron; 10 mg sodium; 1 mg potassium
  • Nutrition Bonus: Vitamin C (20% daily value)
  • Carbohydrate Servings: 2
  • Exchanges: 1 fruit, 1 other carbohydrate

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