How To Make Easy Raspberry Sorbet
This raspberry sorbet bursts into berrylicious flavors, made with tart raspberries and sweet whipped cream for a truly refreshing summer treat!
Stir the boiling water into dry gelatin mix in large freezer-proof bowl for at least 2 minutes until the gelatin is completely dissolved. Stir in frozen lemonade concentrate.
Refrigerate for about 15 minutes or until slightly thickened with the consistency of unbeaten egg whites.
Mash the raspberries with fork. Add to the gelatin mixture along with whipped topping, then stir with a wire whisk until well blended.
Cover and freeze for about 4 hours or until solid. Remove from the freezer 15 minutes before serving. Let stand at room temperature to soften slightly.
Scoop into cones or dessert dishes. Enjoy!
Store any leftover dessert in a freezer container in the freezer.
- Calories: 74.36kcal
- Fat: 4.41g
- Saturated Fat: 2.62g
- Monounsaturated Fat: 1.23g
- Polyunsaturated Fat: 0.27g
- Carbohydrates: 6.54g
- Fiber: 2.00g
- Sugar: 3.37g
- Protein: 2.97g
- Cholesterol: 14.36mg
- Sodium: 8.03mg
- Calcium: 29.22mg
- Potassium: 75.44mg
- Iron: 0.25mg
- Vitamin A: 36.15µg
- Vitamin C: 8.27mg
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