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Bee Berry Sorbet

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1 package (16 oz.) frozen raspberries
1/4 cup Honey
1/4 cup Fresh lime juice, including pulp
1/2 teaspoon Grated lime peel
1 cup Water


Makes 6 servings
Puree raspberries in blender or food processor. Strain through fine strainer using spoon to press puree through strainer into medium bowl. Add remaining ingredients; mix well. Pour into canister of ice cream maker. Freeze according to manufacturer's directions.

Freezer Method: Pour raspberry mixture into 9-inch freezer-safe pan. Place in freezer for 3 to 6 hours or until firm. Transfer mixture to mixer bowl. Beat with an electric mixer until slushy but not thawed. Return to pan and freeze for 2 to 4 hours or until firm.

Source: Recipe courtesy of the National Honey Board