Raspberry Ginger Lemonade Sorbet

1. 1

   Juice the lemons to yield 3/4 C. of juice and set it aside; reserve the rinds.

2. 2

   In a small saucepan combine the sugar and water. Bring the mixture to a boil. Remove it from the heat and add the raspberries, ginger and reserved lemon rinds. Stir and let steep for 15 minutes.

3. 3

   Remove the ginger and lemon rinds, squeezing the rinds to extract all the liquid. Puree the raspberry mixture in a blender or food processor until smooth.

4. 4

   Strain the raspberry puree through a fine-meshed sieve into a large bowl and stir in the lemon juice. Refrigerate it 1 hour, then freeze it in an ice-cream maker according to the manufacturer's directions.

* Per serving · 4 servings · Values may vary.

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