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The Hirshon Raspberry Sorbet

  • Total Time: 0 hours


Units Scale
  • 4 cups fresh raspberries (about 1 pound)
  • 1 cup water
  • 1/2 cup Chambord
  • 5 tablespoons sugar
  • 2 tablespoons fresh lime juice
  • Mint leaves for garnish


  1. Puree raspberries in a food processor until smooth. Pour through a fine-mesh sieve set over a bowl and press on the solids to extract all the juice.
  2. Combine water, Chambord, lime juice and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.
  3. Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
  4. Pour the sorbet mixture into an ice cream maker. Freeze according to the manufacturer’s directions. Serve and garnish with a mint leaf or two.
  5. If you don’t have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours.
  6. Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes


  • Calories: 228.54 kcal
  • Sugar: 31.94 g
  • Sodium: 6.6 mg
  • Fat: 0.85 g
  • Saturated Fat: 0.06 g
  • Carbohydrates: 41.02 g
  • Fiber: 7.4 g
  • Protein: 1.43 g
  • Cholesterol: 0.0 mg