Raspberry Sorbet

  • Servings: MAKES ABOUT 1 QUART

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

How to make this recipe

  1. 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.

Contributed By Published October 1998

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