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Raspberry Sorbet

Raspberry Sorbet

  • Prep Time: 5 minutes
  • Total Time: 1 hour
  • Yield: 1 1/2 quarts



  • Combine the raspberries, syrup, and lemon juice into a bowl. Process, in two batches, in a food processor until smooth. Strain through a fine-mesh strainer into a medium bowl; discard the seeds. Refrigerate until well chilled, at least 2 hours.

  • Pour the purÈe into an ice cream machine and churn according to the manufacturerís instructions. Pack into an airtight container and freeze for at least 2 hours before serving.

  • To serve, scoop into dessert bowls and drizzle with the raspberry coulis.