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Nutrition Facts

Serving Size 1 (174g)

Recipe makes 6 servings

Calories 272
Calories from Fat 3 (1%)
Amount Per Serving %DV
Total Fat 0.4g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 10mg 0%
Potassium 104mg 2%
Total Carbohydrate 68.3g 22%
Dietary Fiber 3.7g 14%
Sugars 56.4g
Protein 0.7g 1%

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Ben & Jerry' S Raspberry Sorbet

Recipe #93176 | 1¾ hours | 5 min prep | add private note
(0) RATE IT NOW Print Recipe

By: TommyGato
Jun 11, 2004

This recipe is from Ben & Jerry's Homemade Ice Cream and Dessert Book and it got many ooo's and ahhh's at a dinner recently. It is sized for a countertop freezer but you can double or triple the recipe for a larger ice cream freezer. The "cooking" time is an estimate for chilling and a "soft" freeze. It will take longer if you want it hardened. I use only 1 cup of sugar and still find this sorbet plenty sweet. Also I prefer using a blender or food processer to process the raspberries, sugar, lemon juice and water. I refrigerate the result and add the wine and corn syrup just before freezing. You can't taste the wine but I think the tannins add to the complexity of the flavor which is truly excellent in my book.

SERVES 6 (change servings and units)

Ingredients

Directions

  1. 1
    Combine the raspberries, sugar and lemon juice in a mixing bowl and refrigerate covered at least 1 hour.
  2. 2
    Add the red wine, corn syrup, and water when you are ready to freeze and stir gently until blended.
  3. 3
    Transfer the mixture to the ice cream maker and freeze following the manufacturer's instructions.

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