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Raspberry Sorbet
Sweet as summer!

Yields:
2 - 2 c.
Cook Time:
50 mins
For instant chill this summer, blend up a three-ingredient sorbet. Raspberries bring sweet, fruity flavor while fresh lemon juice offers a refreshing, tart taste.
What to do with homemade scoops? Use them to top off a batch of crowd-pleasing Rosé Sangria Floats, of course.
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Ingredients
- 1/2 cup
sugar
- 1 1/2 lb.
fresh raspberries (4 cups)
- 2 Tbsp.
fresh lemon juice
Directions
- Step 1Prepare ice cream maker per manufacturer directions.
- Step 2In medium bowl, stir sugar into 1/2 cup water to dissolve. Transfer to food processor, add raspberries and lemon juice and process until smooth. Strain through fine-mesh strainer into same bowl. Cover and refrigerate until chilled, at least 2 hours.
- Step 3When ready to churn, add raspberry mixture to ice cream maker and churn per manufacturer directions until the consistency of soft-serve ice cream, 20 to 25 minutes.
- Step 4For a harder consistency, transfer sorbet to airtight container and freeze at least 2 hours. Remove from freezer about 15 minutes before serving.
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