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  • 3/4 cup sugar
  • 1/4 cup lime juice
  • 1/4 cup light corn syrup
  • 1/4 cup water
  • 4 cups fresh or frozen raspberries
  • 1/4 teaspoon salt


  1. Combine sugar, lime juice, corn syrup and water in saucepan over medium heat and cook, stirring, until sugar dissolves and mixture is clear. Remove from heat and cool 5 minutes.
  2. Pour into a blender. Add raspberries and salt, cover, and blend until smooth.
  3. Strain through a fine-mesh sieve into a large container to remove most of the seeds. Pour into large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions.
Recipe by Bruce Weinstein and Mark Scarbrough

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The recipe was originally published as Raspberry Sorbet on

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