Raspberry Sorbet

1. 1

   Blend the raspberries in a food processor until pureed, about 1 minute.

2. 2

   Pour into a large bowl and add the agave nectar, water, and lemon juice.

3. 3

   Strain the mixture through a sieve, using a rubber spatula to help push the puree through.

4. 4

   Discard the seeds.

5. 5

   Refrigerate for several hours or overnight until ready to freeze.

6. 6

   Pour into the ice cream maker and follow the manufacturers instructions for freezing.

No additional tips available.