Berry Sorbet

Berry Sorbet


13 people made this

Sorbets, made only from fruit and sweetener—no milk—are fat and cholesterol free. The lime juice and both kinds of berries are packed with vitamin C.

Leslie Glover

Serves: 6 

  • 1⁄2 cup lime juice
  • 2 tablespoons grenadine syrup, or 2 tablespoons water plus 1 tablespoon sugar
  • 1 package (300 g) frozen unsweetened raspberries, thawed
  • 1 package (300 g) frozen unsweetened strawberries, thawed

Preparation:8min  ›  Ready in:8min 

  1. In medium saucepan, bring lime juice, grenadine—or water and sugar—to boil over moderate heat. Cook about 1 minute or until sugar dissolved.
  2. In food processor, whirl raspberries and strawberries for 30 seconds or until puréed. Press fruit through a fine sieve to eliminate seeds. You should have 2 cups of purée; if not, add enough water to make 2 cups.
  3. Stir purée into syrup until well combined. Pour mixture into a 20 × 20 × 5 cm pan, cover with plastic wrap and freeze for 2 hours or until centre almost frozen. Remove from freezer, beat until smooth. Return to freezer for 45 minutes, then beat again until smooth. Freeze 2 to 3 hours before serving.

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Reviews (2)


This was a very good recipe and i am a proffesional i should know. it was better then my recipe - 29 Sep 2009


Very good method for making sorbet, and the grenadine syrup added just the right amount of sweetness. - 06 May 2013

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