Directions:
- Combine sugar and water in a small saucepan and bring to a boil over high heat, stirring until sugar is completely dissolved. Set syrup aside to cool slightly.
- Puree raspberries in a food processor or blender until smooth. Pour through a fine mesh strainer, pressing on the solids with a spoon or spatula to remove as much liquid as possible (do not push the seeds through). Discard the seeds and solids.
- Combine raspberry purée and syrup and, if using, a few drops of Kirsch. Cover mixture and place in refrigerator to chill thoroughly, at least 3 hours or overnight.
- Freeze raspberry mixture in an ice cream maker according to the instructions. The sorbet will keep in the freezer for up to 1 week.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 297.44 Kcal (1245 kJ) | ||
| Calories from fat | 17.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2g | 3% | |
|---|---|---|---|
| Sodium | 3.29mg | 0% | |
| Potassium | 302.81mg | 6% | |
| Total Carbs | 73.99g | 25% | |
| Sugars | 58g | 232% | |
| Dietary Fiber | 13.99g | 56% | |
| Protein | 2g | 4% | |
| Vitamin C | 52mg | 87% | |
| Iron | 2mg | 11% | |
| Calcium | 54.4mg | 5% | |
| Amount Per 100 g | |||
| Calories | 102.72 Kcal (430 kJ) | ||
| Calories from fat | 6.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.69g | 3% | |
|---|---|---|---|
| Sodium | 1.14mg | 0% | |
| Potassium | 104.57mg | 6% | |
| Total Carbs | 25.55g | 25% | |
| Sugars | 20.03g | 232% | |
| Dietary Fiber | 4.83g | 56% | |
| Protein | 0.69g | 4% | |
| Vitamin C | 17.9mg | 87% | |
| Iron | 0.7mg | 11% | |
| Calcium | 18.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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