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Instructions |
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Finely shred 2 tsp. peel from lime. Juice lime (2 tbsp.); set aside. For Raspberry Lime Sorbet, in a medium saucepan stir sugar and water over medium heat until just simmering, stirring to dissolve sugar. Remove from heat. Add raspberries and lime juice; stir to thaw.
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Place raspberry mixture in a food processor or blender. Cover; process or blend until smooth. Press mixture through a fine-mesh sieve; discard seeds. Stir in lime peel.
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Transfer raspberry mixture to s 2-quart freezer container. Cover; freeze 4 hours or until firm. Break up mixture with a fork; transfer to a chilled bowl. Beat mixture with an electric mixer until smooth and lightened in color. Return to container. Cover; freeze 2 hours more or until firm.
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Raspberry Mango Sorbet Prepare as above except omit lime peel and lime juice and use 1 cup frozen raspberries and 2 cups cubed frozen mango.
Raspberry Pineapple Sorbet Prepare as above, except omit lime peel and lime juice and use 1 cup frozen raspberries and 2 cups frozen pineapple chunks.
Pour champagne over tiny scoops of sorbet.
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| Serving
Suggestions |
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Each Serving 140 cal, 0 g fat, 0 mg chol, 1 mg sodium, 36 g carb, 2 g fiber, 0 g pro
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Originally Submitted
1/26/2014
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