Easy Raspberry Sorbet

1. 1

   Stir boiling water into dry gelatin mix in large freezerproof bowl at least 2 minutes until gelatin is completely dissolved.

2. 2

   Stir in frozen lemonade concentrate.

3. 3

   Refrigerate 15 minutes or until slightly thickened (consistency of unbeaten egg whites).

4. 4

   Mash raspberries with fork.

5. 5

   Add to gelatin mixture along with the whipped topping; stir with wire whisk until well blended.

6. 6

   Cover.

7. 7

   Freeze 4 hours or until solid.

8. 8

   Remove from freezer 15 minutes before serving.

9. 9

   Let stand at room temperature to soften slightly.

10. 10

    Scoop into cones.

11. 11

    Return any remaining raspberry mixture to freezer.

12. 12

    Variation: Serve sorbet scooped into dessert dishes instead of the waffle cones.

* Per serving · 4 servings · Values may vary.

No additional tips available.