Easy Raspberry Sorbet

Easy Raspberry Sorbet

13

"Raspberry-lemon sorbet is a refreshing treat on a summer day."
Saved
Save
I Made it Rate it Share Print

Ingredients

4 h 25 m servings 99 cals
Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

  • Calories:
  • 99 kcal
  • 5%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 16.2g
  • 5%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 1 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Ready In

  1. Stir boiling water into dry gelatin mix in large freezer proof bowl at least 2 min. until gelatin is completely dissolved. Stir in frozen lemonade concentrate. Refrigerate 15 min. or until slightly thickened (consistency of unbeaten egg whites).
  2. Mash raspberries with fork. Add to gelatin mixture along with whipped topping; stir with wire whisk until well blended, Cover.
  3. Freeze 4 hours or until solid. Remove from freezer 15 min. before serving. Let stand at room temperature to soften slightly. Scoop into cones or dessert dishes. Store any leftover dessert in freezer container in freezer.

Reviews

13
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

Most helpful critical review

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 putt...

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

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 putt...

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 reci...

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.

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 ras...

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.

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

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 wi...

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