Raspberry-Plum Sorbet Recipe

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Raspberry-Plum Sorbet
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  • 1 1/3 cups sugar
  • 1 1/3 cups water
  • 3 1/2 cups fresh raspberries


  1. Combine sugar and water in medium saucepan. Bring to boil, stirring to dissolve sugar. Remove from heat. Cool sugar syrup completely.
  2. Blend plums and raspberries in processor until smooth. Strain through coarse sieve into large bowl, pressing on solids to extract as much liquid as possible. Stir in cooled sugar syrup. Refrigerate until chilled, about 2 hours.
  3. Process sorbet in ice cream maker according to manufacturer’s instructions. Transfer sorbet to bowl. Cover and freeze. (Sorbet can be made 1 week ahead. Keep frozen.)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 210.32 Kcal (881 kJ)
Calories from fat 6.46 Kcal
% Daily Value*
Total Fat 0.72g 1%
Sodium 2.3mg 0%
Potassium 346.21mg 7%
Total Carbs 51.84g 17%
Sugars 44.05g 176%
Dietary Fiber 6.53g 26%
Protein 2.23g 4%
Vitamin C 33.8mg 56%
Iron 0.7mg 4%
Calcium 32.5mg 3%
Amount Per 100 g
Calories 69.63 Kcal (292 kJ)
Calories from fat 2.14 Kcal
% Daily Value*
Total Fat 0.24g 1%
Sodium 0.76mg 0%
Potassium 114.62mg 7%
Total Carbs 17.16g 17%
Sugars 14.59g 176%
Dietary Fiber 2.16g 26%
Protein 0.74g 4%
Vitamin C 11.2mg 56%
Iron 0.2mg 4%
Calcium 10.8mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
  • 5

Good Points

  • fat free,
  • saturated fat free,
  • sodium free,
  • cholesterol free

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