- 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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