Raspberry Sorbet with Fresh Whipped Cream

By cheeserohan

Ingredients

• 1/4 cup water
• 1/4 cup plus 1 Tablespoon sugar
• 1 bag (12 ounces) frozen raspberries or 3 cups fresh raspberries frozen
• 1/2 cup heavy cream

Preparation

Step 1

* Stir together water and 1/4 cup sugar until sugar dissolves.

*Pulse rasperries in a food processor until coarsely chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, and freeze until firm, about 30 minutes.

*Whisk cream and remaining Tablespoon sugar until soft peaks form.

*Scoop sorbet into 4 glasses, and top with whipped cream.