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Raspberry Sorbet

Contributed by Norman Laprise

SERVINGS: MAKES ABOUT 1 QUART

•MAKE-AHEAD

Plus: More Dessert Recipes and Tips

2 1/2 pints raspberries
1 1/4 cups sugar
1 teaspoon fresh lemon juice

In a blender, puree half of the raspberries with half of the sugar and lemon juice until smooth. Strain the puree into a bowl. Repeat with the remaining ingredients. Freeze in an ice cream maker according to manufacturer's instructions. Transfer the sorbet to a container and store in the freezer for up to 3 days.

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