Raspberry Lemon Sorbet Recipe

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Fresh raspberries700 Gram (3 Cups)
 Lemon juice2 Tablespoon
 Water236 Milliliter (1 Cup)
 Sugar113 Gram (1/2 Cup)
 Lemon zest1⁄4 Teaspoon
 Riesling2 Tablespoon (Late Harvest)
 Egg whites2 Large

Nutrition Facts

Serving size: Complete recipe

Calories 861 Calories from Fat 39

% Daily Value*

Total Fat 5 g7.2%

Saturated Fat 0.13 g0.67%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 103.6 mg4.3%

Total Carbohydrates 201 g67%

Dietary Fiber 45.7 g183%

Sugars 145 g

Protein 15 g29.8%

Vitamin A 4.8% Vitamin C 331.3%

Calcium 18.4% Iron 27.3%

*Based on a 2000 Calorie diet

Directions

In food processor or blender, puree berries and lemon juice.
In saucepan, add water and sugar, dissolve sugar over low heat; let cool.
Mix in berry puree, lemon zest, and Riesling.
Whip egg whites to firm and fold in.
Use ice cream maker and freeze until firm.
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