Raspberry Sorbet

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Raspberry Sorbet Raspberry Sorbet

Servings: 4 to 6 servings or 2 quarts
Prep Time: 24 hours 15 min
Cook Time: 10 min
Difficulty: Moderate

Ingredients Add to grocery list

2 cup water
2 cup sugar
2 quart raspberries, hulled and sliced
1/4 cup fresh lime juice
1/2 cup white corn syrup


Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely. 

Place the raspberries and lime juice in a food processor and puree. Press the raspberry puree through a strainer to remove the seeds. When the sugar syrup has cooled completely, combine with the raspberry puree. Add the corn syrup and stir well. 

Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions. Sorbet is particularly soft after churning but firms up after freezing. 

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I love Paula Deen, she's a great gal!!!

By Robin Draper on July 12, 2013


Have you thought about including in your recipes what the fat, calorie, salt, etc. contents are? It would be a big help for us who have to keep certain things low in our diets. The things I have to watch for are fat and salt since I have heart problems.

By Pat on July 08, 2013


MISS PAULA! You're going to make me fat with all of these amazing recipes!

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I'm still with you Paula, still a big fan and I am not watching Food Network anymore because you're not there!

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