Best 3 No Churn Raspberry Lime Sorbet Recipes
NO-CHURN LEMON-BASIL SORBET
Sweet, tart, and refreshing, this lemon sorbet with a touch of basil is the perfect ending to a meal! You can make this without an ice cream freezer, just allow plenty of time for it to freeze.
Provided by Bibi
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 7h
Yield 8
Number Of Ingredients 7
Steps:
- Combine sugar and water in a saucepan over medium-high heat and bring to a boil, 3 to 5 minutes. Boil for 1 minute, stirring occasionally. Add basil sprigs, lemon juice, and lemon zest. Remove from heat and allow to cool for about 20 minutes.
- Pour into a 9x13-inch metal baking pan or two 8-inch metal cake pans.
- Place in the freezer for about 30 minutes. Remove basil leaves and stir. Freeze for 6 to 8 hours, stirring sorbet with a fork about once per hour until all the liquid is frozen.
- Scoop sorbet into individual serving dishes and garnish with lemon slices and fresh basil leaves.
Nutrition Facts : Calories 188.4 calories, Carbohydrate 50.7 g, Fat 0.1 g, Fiber 1 g, Protein 0.5 g, Sodium 2.7 mg, Sugar 45.2 g
RASPBERRY SORBET
Make your own raspberry sorbet with just three ingredients. Perfect for hot summer days, or pairing with chocolate puds - and it's vegan too
Provided by Esther Clark
Categories Dessert, Treat
Time 25m
Yield Serves 8-10
Number Of Ingredients 3
Steps:
- Put the sugar and 270ml water in a saucepan over a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
- Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
- Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
- Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.
Nutrition Facts : Calories 96 calories, Fat 0.1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 22 grams sugar, Fiber 2 grams fiber, Protein 1 grams protein, Sodium 0.01 milligram of sodium
LUSCIOUS RUBY-RED RASPBERRY SORBET
This intense raspberry sorbet is as pleasing to the taste buds as it is for the eye to behold. Please note "Preparation Time" includes time needed for the simple syrup to chill, time needed for the sorbet to churn in an ice cream maker as well time needed for freezing solid. If you are as eager as my family was to eat this sorbet, you may choose to serve it directly after churning without freezing for 3-5 hours, but please be aware that the sorbet will be softer and melt much faster. I hope you enjoy this recipe as much as my family does! Happy eating!
Provided by MarthaStewartWanabe
Categories Frozen Desserts
Time 5h
Yield 6 serving(s)
Number Of Ingredients 4
Steps:
- Place sugar and water into a medium saucepan and place over medium-high heat. Stir occasionally until sugar is dissolves. Bring mixture to a rolling boil. Continue to boil for 10-15 minutes or until a thin, syrup consistency is reached (syrup should coat the back of a spoon). Set aside to cool. Then pour into a separate container and refrigerate until completely chilled (about 2 hours).
- Place raspberries, simple syrup and lime juice in a 5-quart food processor. Using a chopping blade, puree until mixture is smooth and frothy.
- Using a fine wire mesh sieve, strain mixture to separate the seeds to reach a smoother consistency. Repeat if necessary.
- Place mixture into the freezer tub of your ice cream maker and follow the manufacturers instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
- With a rubber spatula, turn sorbet into a freezer container. Freeze for 3-5 hours or until desired texture is reached.
Nutrition Facts : Calories 260, Fat 0.8, Sodium 4.3, Carbohydrate 65.5, Fiber 8, Sugar 55.5, Protein 1.5
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