Ingredients1 h 15 m servings 125 cals
- Heat raspberries and sugar in a small saucepan over low heat, stirring, until sugar dissolves, about 5 minutes. Press raspberry mixture through a strainer into a bowl; discard seeds.
- Stir milk, lemon juice, and cinnamon into raspberry mixture; refrigerate until cold, about 1 hour. Freeze milk mixture in an ice cream maker according to manufacturer's instructions.
Per Serving: 125 calories; 2.1 g fat; 24 g carbohydrates; 3.6 g protein; 7 mg cholesterol; 38 mg sodium. Full nutrition
ReviewsRead all reviews 4
I'm the submitter of this recipe and I would like to state that for a more raspberry flavor, the cinnamon may be omitted and/or the raspberries increased.
I didn't have wild raspberries.I used store bought raspberries. I took the suggestion from submitter. I added more berries and omitted the cinnamon. It was creamy and refreshing.
Made this recipe for my husband and he said the texture and flavors are so good. So good as in I'm going to have to make more tomorrow! I used 2 cups of sugar free frozen berries (defrosted) and...