• 1 cup Sugar
  • 1 cup Water
  • 8 ounces Fresh, Ripe Raspberries
  • 4 limes


Zest the 4 limes and add to a pan with the cup of sugar. Juice the limes, and set aside.

Boil water and add 1 cup of boiling water to the sugar and lime zest mixture. Stir until the sugar has dissolved and let sit for 30 minutes.

Strain the lime zest and put it back in the pan. Add the raspberries and bring to a boil. Remove from heat and wisk until the raspberries are broken up. Put in the refridgerator to cool. Once cool, add the lime juice.

At this point I decided to put it all through the seive to get rid of the raspberry seeds and any tiny bits of the lime pulp.

Toss it in your ice cream maker and let it do it’s job.

Ice Cream, Low Cholesterol, Low Fat, Low Saturated Fat
MacGourmet downloadRaspberry Lime Sorbet. To import, drag image to your MacGourmet recipe box.