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Raspberry-Lime Freeze

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    This warm-weather dessert goes from blender to table in minutes. Raspberry sorbet reinforces the flavor of fresh berries, lime zest lends a touch of tartness, and vanilla ice cream adds just the right amount of richness.
    Martha Stewart Living, July 2007
    • Prep Time 5 minutes
    • Total Time 10 minutes
    • Yield Serves 4
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    Ingredients

    • 2 1/2 pints raspberries (about 7 cups)
    • 1 pint raspberry sorbet, softened
    • 1 tablespoon finely grated lime zest, plus more for garnish
    • 1/4 cup fresh lime juice (from 2 or 3 limes)
    • 1 cup vanilla ice cream, softened

    Directions

    1. Put 5 1/2 cups of raspberries, the sorbet, lime zest, and lime juice into a blender. Use a spatula to push down the ingredients. Pulse a few times, then puree until very smooth. Add ice cream and puree, stopping and stirring with spatula as needed. Stir in 1 cup raspberries.

    2. Pour mixture into glasses. Garnish with remaining 1/2 cup raspberries and lime zest. Serve immediately.

    Recipe Reviews

    Reviews (1)

    • justinmarwa7
      17 Jul, 2008

      delicious dessert...i'll try it!!

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