Reviewed: Jul. 29, 2011

The reason I made this recipe is because i don't have an ice cream maker and wanted to try making sorbet.. and this recipe did accomplish that... I really liked the texture and the lemon and raspberry flavors went well together

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2 users found this review helpful

Reviewer:

ChefScharny

Reviewed: Jan. 10, 2011

Super easy to make and very tasty. My raspberries were a bit sour, so next time I may add sugar the the berries before mashing them, or add extra cool whip.

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3 users found this review helpful

Reviewer:

wannabecheffie

Reviewed: Oct. 23, 2010

Not as good as hoped. It was a little too strong. i'll be tweaking!

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3 users found this review helpful

Reviewer:

Love2Cook

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Cooking Level: Intermediate

Home Town: Indianola, Mississippi, USA

Living In: Edmond, Oklahoma, USA

Reviewed: Nov. 9, 2009

This was very easy, a bit pricey though and hard to calculate for a Canadian. Just so others know, in Canada, our cool whip tub comes in 1L, this means you need to use 3 cups of it for this recipe, not the whole thing. Also if you get a regular can of lemonade, it's 12 ounces, so you need to use half of it. I would not make this again as I feel guilty about eating whipped oil/fructose corn syrup products, but if you are allergic to dairy, it's a great option. More lemon would be nice, maybe giving it a kick with some rind or juice, you can always taste it before you freeze it :)

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Reviewer:

Jenny B

Cooking Level: Expert

Reviewed: Aug. 9, 2009

This was a really refreshing and light dessert. I actually used frozen raspberries (cheaper and can keep on hand) and just thawed them, I think they worked out fine. Next time, after mixing I will freeze it and store it in a square container, in a bowl it spins around after thawing and is harder to scoop.

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2 users found this review helpful

Reviewer:

hazelspeck

Reviewed: Aug. 5, 2009

This sorbet was certainly very easy to make. The only changes I made were to add a bit of lemon zest with the raspberries and to put the mixture in my ice cream maker for 30 minutes before putting it in the freezer. The flavor is very nice. The lemon cuts the sweetness of the raspberry and gives it a little bit of tang. It's very refreshing. I think what threw me off was the texture. I could really feel and taste the Jell-o in this sorbet, and not in a good way. Despite whisking the mixture well, little lumps of Jell-o remained in the final product and I didn't find that appealing. Also, the Jell-o gave the sorbet the taste of artificial sweeter, which I didn't like. I might make this again, but probably minus the Jell-o.

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Reviewer:

SCARLETT74

Cooking Level: Intermediate

Living In: Los Angeles, California, USA

Reviewed: Jul. 20, 2009

This is so super tasty and so easy! If raspberries weren't so expensive, I'd make this every week! YUM!

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3 users found this review helpful

Reviewer:

HappyHousewife

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

Living In: Western, New York, USA

Reviewed: Mar. 28, 2009

I have made it 10 times and every time i made it, it always so good!

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Reviewer:

milkyway96

Reviewed: Aug. 5, 2008

really good, loved the lemonade in it

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Reviewer:

Roslyn Hazen

Cooking Level: Beginning

Home Town: North Vancouver, British Columbia, Canada

Living In: Lake Country, British Columbia, Canada

Reviewed: Aug. 2, 2008

Very easy. We always have the ingredients for this. Last time we used sugar-free and Splenda so my mother-in-law could have some with us and it was so good too.

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3 users found this review helpful