Raspberry Sorbet Recipe
- 1 cup sugar
- 4 cups frozen raspberries
- 1 tablespoon lemon juice
- In a small saucepan over moderate heat, combine the sugar with 1 cup water and bring to a boil, stirring occasionally, to dissolve the sugar. Remove the syrup from the heat and let cool completely.
- In a blender or food processor, combine the berries with 1/2 cup water and blend until smooth (add a bit more water, 1 to 2 tablespoons at a time, as needed to keep the mixture smooth). Combine the fruit purée, cooled syrup, and lemon juice and stir to combine.
- Transfer the mixture to an ice cream machine and freeze according to the manufacturer's instructions. Pack the sorbet into containers, cover, and freeze for 3 to 4 hours before serving.
