Cranberry and raspberry sorbet
SmartPoints® value per serving
Whiz together frozen raspberries and cranberries in a blender to make this speedy sorbet.
225 gm, fresh, frozen, (8oz)
225 gm, frozen, (8 oz)
Fresh lemon juice
1¼ fl oz
- Put the raspberries and cranberries into a blender with the lemon juice, water and sweetener. Whizz together until pureed. (You may have to do this in batches).
- Tip the mixture into a freezer container and freeze until solid.
- Take the sorbet from the freezer about 15-20 minutes before you wish to serve, so that it softens slightly.
Cook’s tip: Use frozen summer berries instead of raspberries if you prefer.