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Raspberry Lemonade Sorbet

by Claire Nolan featured in Sorbet 4 Ways


for 6 servings

  • 1 ½ cups
    raspberry (190 g)
  • ½ cup
    lemon juice (120 mL)

Simple Syrup

  • 1 cup
    water (240 mL)
  • 1 cup
    sugar (200 g)
  • 2 cups
    raspberry (250 g)
    Calories 105
    Fat 0g
    Carbs 27g
    Fiber 1g
    Sugar 24g
    Protein 0g

Estimated values based on one serving size.



  1. Combine water, sugar, and raspberries in a pot over medium heat. Once the sugar has dissolved, simmer for 30 minutes and reduce.
  2. Pour simple syrup through a strainer and remove excess liquid, then let it cool to room temperature.
  3. In a blender, combine simple syrup, the remaining raspberries, and lemon juice. Blend until well-combined.
  4. Pour into an 8×8 inch (20x20 cm) baking dish and freeze for at least 12 hours.
  5. Take out of the freezer and let sit for 5-10 minutes before scooping then serve.
  6. Enjoy!




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