Raspberry Sorbet

1. 1

   Place the raspberries in a food processor bowl and blend until smooth. If you want an extra smooth sorbet, press the pureed raspberries through a fine sieve to remove the seeds. Whisk the pureed raspberries and the honey together in a large bowl.

2. 2

   Combine 3 cups of water, the sugar, and the corn syrup in a large saucepan and stir to mix. Bring to a boil over high heat. Boil without stirring until the sugar dissolves, about 2 minutes. Stir the sugar water and the remaining 1 cup of water into the raspberry puree.

3. 3

   Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath and whisk until cool. Pour the cooled puree into a 9x13-inch baking dish, cover, and freeze until solid, 6 to 8 hours.

4. 4

   For a coarsely textured granita, use a fork to scrape the frozen puree into small crumbs. For a silky sorbet, transfer the frozen puree to a food processor and process until smooth.

• Calories 202.17 kcal Moderate
• Protein 0.82 g Low Source
• Carbs 52.61 g Moderate
• Total Fat 0.44 g Low Source
• Saturated Fat 0.02 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 19.12 mg Low Source
• Fiber 6.98 g Good Source
• Sugar 38.71 g High
• Added Sugar 3.97 g Moderate
• Calcium 17.01 mg Low Source
• Iron 0.46 mg Low Source
• Potassium 102.75 mg Low Source
• Vitamin A 1.37 mcg_rae Low Source
• Vitamin C 17.83 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Corn 🌽