Raspberry Sorbet is a refreshing cold dessert that is low in calories. It is a perfect dessert for hot summer days. It is also dairy free.
Has it been as hot as the surface of the sun at your house? It has been here. We’ve even had to bring the outdoor loving dog in during the afternoons. We’ve been eating tons of watermelon, sno-cones, ice cream and sorbet to help stay cool.
Earlier this week I shared Chocolate Sorbet which is an amazing substitute for chocolate ice cream. Well, it’s just amazing regardless if you are steering clear of dairy or not. Today’s recipe is Raspberry Sorbet. It is so light and refreshing.
A while back, our local Fred Meyer had a sale on Kitchenaid mixer attachments. I picked up a juicer/saucer. I love how it easy it makes juicing raspberries for making Raspberry Sorbet. I used to use a stand alone juicer and would make a giant mess with it. This attachment made it easy and very clean.
- 1 1/2 cups sugar
- 2 cups water
- 1 tsp vanilla extract
- 20 oz fresh raspberries, washed and divided
- 2 Tbsp lime juice
- Bring to boil sugar and water. Allow to boil for 5 minutes to create a syrup. Place in freezer for about an hour.
- Juice 16 oz of raspberries. If you don't have a juicer, you can puree the raspberries in a food processor and then strain through a fine mesh sieve.
- Add lime juice to raspberry juice.
- Combine syrup, raspberry juice and vanilla extract. Pour into ice cream machine and freeze according to manufacturers directions.
- While it is a little slushie, add the remaining raspberries and continue to freeze.
- Once mostly solid, place in a bowl and freeze until solid. Usually overnight.
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