Lemon Sorbet with Raspberry Sauce

1. 1

   Sauce: In food processor or blender, process raspberries until pureed.

2. 2

   Strain through fine-meshed sieve into medium saucepan; discard seeds.

3. 3

   Stir confectioners sugar and 2 tablespoons water into raspberry puree.

4. 4

   Bring mixture to boil over low heat, stirring occasionally.

5. 5

   Cook for 1 minute.

6. 6

   Remove from heat and let cool.

7. 7

   To serve, scoop sorbet into shallow bowls.

8. 8

   Spoon a little raspberry sauce around each plate, garnish with lemon peel and fresh raspberries and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.