Raspberry Sorbet

By Dunjab

Ingredients

• 1 1⁄2 cups sugar
• 1 tsp. vanilla extract
• 1 1/4 lb. fresh raspberries (about 5 cups)
• 2 tbsp. fresh lemon juice

Preparation

Step 1

1. In a 2-quart saucepan, bring 2 cups water and sugar to a boil, stirring to dissolve. Reduce heat to low and simmer, without stirring, to make a syrup, for 5 minutes.

2. Pour the syrup into a medium bowl, stir in vanilla extract, and transfer to the freezer to let chill for 15 minutes.


3. Purée 1 lb. of the raspberries (about 4 cups) with the syrup in a blender or food processor until smooth. Scrape the purée through a fine sieve into a bowl; discard the seeds. Stir lemon juice into the raspberry purée and pour it into a 2-quart ice cream maker. Put in Ziploc bag and freeze for 2-3 hours.