Raspberry-Lemonade Sorbet

1. 1

   Puree raspberries in blender or food processor until no whole fruit remains.

2. 2

   Press puree through fine sieve, and discard seeds.

3. 3

   (You should have 2 cups.)

4. 4

   Stir 1/2 cup water into sugar in saucepan.

5. 5

   Bring to a boil, stirring to dissolve sugar.

6. 6

   Remove from heat, and stir in lemon juice.

7. 7

   Stir sugar mixture into raspberry puree.

8. 8

   Chill mixture in refrigerator until cold, then churn in ice cream maker according to manufacturers directions.

9. 9

   Transfer to 1-quart container, and freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.