How to Lemon Raspberry Sorbet

Lemon raspberry sorbet is a wonderful summer treat. This lemon raspberry sorbet was one of the only things I could eat when I had morning sickness when I was pregnant. This makes a great fat free dessert recipe if you are on a diet. The best part is you can make this with very few ingredients, and without a ice cream machine.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 1 and a half cups sugar
• 1/2 cup water
• 1/2 cup lemon juice
• the zest of one lemon
• 2 pounds frozen thawed

1. Bring the water, fresh squeezed lemon juice, lemon zest, and sugar to a boil. Let this boil until the mixture forms a simple syrup. That is that it will coat the back of a spoon.

2. Strain the mixture with a fine mesh strainer and set aside.

3. Puree the thawed raspberries in a blender.

4. Strain the puree raspberries through a fine mesh strainer. You may need to use the back of a large spoon to work them through.

5. Combine the strained raspberries and the simple syrup well.

6. Pour the lemon raspberry sorbet into a container and freeze. Every half hour stir the lemon rasberry puree with a fork. This should take about two to three hours.

7. If you have a ice cream machine you can use it according to you rice cream machines instructions.