Raspberry-Lemonade Sorbet

By cserumga

Per serving: 141 cal, 0g protein, 0g fat, 35g carb, 2g fiber

Ingredients

• 5 cups fresh or frozen raspberries
• 1 cup sugar
• 1/2 cup lemon juice

Details

Servings 8
Adapted from vegetariantimes.com

Preparation

Step 1

1. Purée raspberries in blender or food processor until no whole fruit remains. Press purée through fine sieve, and discard seeds. (You should have 2 cups.)

2. Stir 1/2 cup water into sugar in saucepan. Bring to a boil, stirring to dissolve sugar. Remove from heat, and stir in lemon juice. Stir sugar mixture into raspberry purée.

3. Chill mixture in refrigerator until cold, then churn in ice cream maker according to manufacturer’s directions. Transfer to 1-quart container, and freeze.