Raspberry-Cinnamon Sorbet

8
Serves
147
Calories
14
Nutrients
8
Vitamins

Ingredients

1 cup water
1/2 cup sugar
3 cups raspberries , fresh or frozen
1/4 cup freshly squeezed lemon juice

Cooking Instructions

1. Place a container (preferably a metal bowl) in the freezer to chill.

2. Make a syrup by combining the water, sugar and cinnamon stick in a saucepan and bring to a boil.

3. Meanwhile, puree the berries and strain out the seeds with a fine mesh strainer. Use a rubber spatula to push through as much puree as you can. You should have about 2 cups of raspberry puree.

4. Whisk the strained puree and lemon juice together in another bowl.

5. Let the syrup cool slightly, then remove the cinnamon stick and whisk half the syrup into the fruit puree and taste. Slowly add more syrup, tasting frequently. The mixture should taste distinctively tart and sweet; you might not use all the syrup.

6. Chill overnight or freeze right away in an ice-cream maker, then transfer to the frozen container and keep frozen until ready to serve.

Serving Size: 1/2 cup

Nutrition Information

Number of Servings: 8

Calories
147
Protein
0 g
Total Carbohydrate
38 g
Dietary Fiber
4 g
Soluble Fiber
1 g
Insoluble Fiber
3 g
Sugar
33 g
Total Fat
0 g
Saturated Fat
0 g
Monounsaturated Fat
0 g
Polyunsaturated Fat
0 g
Percent Calories from Protein
2 %
Percent Calories from Carbohydrate
97 %
Percent Calories from Fat
1 %

Vitamin A
6 IU
Biotin
2 mcg
Vitamin C
19 mg
Folate
25 mcg
Calcium
16 mg
Phosphorus
16 mg
Potassium
117 mg
Sodium
1 mg