Easy Raspberry Sorbet Recipe - Allrecipes.com
Easy Raspberry Sorbet Recipe
  • READY IN 4+ hrs

Easy Raspberry Sorbet

Recipe by  

"Raspberry-lemon sorbet is a refreshing treat on a summer day."

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Ingredients Edit and Save

Original recipe makes 12 scoops Change Servings
  • PREP

    25 mins

    4 hrs 25 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Mar 31, 2009

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

Most Helpful Critical Review
Aug 06, 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.


15 Ratings

Nov 10, 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 :)

Aug 02, 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.

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

Jan 11, 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.

Oct 25, 2010

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

Aug 10, 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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  • Calories
  • 99 kcal
  • 5%
  • Carbohydrates
  • 16.2 g
  • 5%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 2.1 g
  • 9%
  • Protein
  • 0.3 g
  • < 1%
  • Sodium
  • 1 mg
  • < 1%

* Percent Daily Values are based on a 2,000 calorie diet.

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