Per serving
- Calories
- 136 kcal
- Protein
- 1.8 g
- Carbohydrates
- 32.9 g
- Fat
- 1 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Raspberries150 g
- Sugar15 g
- Lemon juiceto taste
In season: June – September
Method
- Gently rinse the raspberries in a colander and let them drain.
- Blend them with the sugar, the lemon juice and a splash of water (about a quarter of a glass) until you have a smooth purée, then push it through a sieve with the back of a spoon to remove the seeds.
- Pour into a container and freeze for 2 hours, until set at the edges and still soft in the middle.
- Blend again for 1 minute, until the crystals disappear and the sorbet is velvety, then return to the freezer for an hour before serving.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.