You are here

Raspberry Lemon Sorbet

Ingredients
  Fresh raspberries 700 Gram (3 Cups)
  Lemon juice 2 Tablespoon
  Water 236 Milliliter (1 Cup)
  Sugar 113 Gram (1/2 Cup)
  Lemon zest 1⁄4 Teaspoon
  Riesling 2 Tablespoon (Late Harvest)
  Egg whites 2 Large
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Raspberry
Interest: 
Gourmet

Rate It

Your rating: None
4.32941
Average: 4.3 (17 votes)

Nutrition Rank

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

0 Comments

Raspberry Lemon Sorbet Recipe