Ingredients

• Fresh raspberries - 2 cups
• Water - ½ cup
• Granulated sugar - ¾ cup
• Lemon juice - 1 tablespoon

Instructions

1. 1.

   Combine water and sugar in a saucepan over medium heat, stirring until the sugar dissolves to make a simple syrup.

2. 2.

   Allow the simple syrup to cool completely.

3. 3.

   In a blender, puree the raspberries until smooth.

4. 4.

   Strain the raspberry puree through a fine-mesh sieve to remove seeds.

5. 5.

   Mix the strained puree with the cooled simple syrup and lemon juice.

6. 6.

   Pour the mixture into an ice cream maker and churn according to manufacturer's instructions.

7. 7.

   Transfer the sorbet to a container and freeze for at least 2 hours before serving.

Nutritional Facts