Recipe Details
Ingredients
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4(6 ounce) containersfresh red raspberries
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½cuphoney
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4cupswater, divided
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¾cupwhite sugar
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½cuplight corn syrup
Cooking Directions
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Place raspberries in the bowl of a food processor; blend until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
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Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, without stirring, about 2 minutes. Stir sugar water and remaining 1 cup of water into raspberry puree.
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Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9×13-inch baking dish; cover and freeze until solid, 6 to 8 hours.
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To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe10 | |
Calories189 | |
% Daily Value * | |
Total Fat 0g |
1% |
Sodium 14mg |
1% |
Total Carbohydrate 49g |
18% |
Dietary Fiber 5g |
17% |
Total Sugars 37g |
|
Protein 1g |
1% |
Vitamin C 17mg |
19% |
Calcium 21mg |
2% |
Iron 1mg |
3% |
Potassium 114mg |
2% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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