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Raspberry Sorbet

Categories:
desserts, low fat, ices/sorbets

4 ounces frozen raspberries
3 cups water
1/2 cup sugar
3/4 cup lemon juice

Mix water, sugar and lemon juice into a pan. Simmer on low for about 15 minutes. Remove from heat and add the raspberries. Let stand 15 minutes. Strain. Pour into a shallow dish so that juice is no deeper than 1 inch. Freeze thoroughly. To serve, scoop with ice cream scoop or melon scoop. This recipe yields eight 1/2-cup servings. Nutritional Analysis Per (1/2 cup) Perving: Calories 40; Fat (grams) 0; Percent calories from fat 0; Percent polyunsaturated 0; Percent saturated 0; Percent monounsaturated 0; Cholesterol (milligrams) 0; Sodium (milligrams) trace; Protein (grams) trace; Carbohydrate (grams) 10; Fiber (grams) 0.5.


Source: "Mayo Clinic's Virtual Cookbook at http://www.mayohealth.org" S(Formatted for MC5): "12-13-1999 by Joe Comiskey - jcomiskey@krypto.net"

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Per serving: 54 Calories (kcal); 0g Total Fat; (0% calories from fat); trace Protein; 14g Carbohydrate; 0mg Cholesterol; 3mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 1 Other Carbohydrates

NOTES : Diabetics or those on calorie-controlled diets may count one serving as: 1/2 fruit serving. Weight Watcher points calculated at 1 Nutr. Assoc. : 0 0 0 0

Yield: 8 servings

Preparation Time: 0:00



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