Easy Raspberry Sorbet

Directions

• Defrost the raspberries in the microwave in 30 second increments until soft. Once the raspberries are defrosted, add them to a fine mesh strainer. Hold the strainer over a bowl, and use a spoon to push the raspberries around the strainer, pushing out the juice and skin to create a purée. It may take a bit of pressing to get all the purée out.
• When you’re done, you should have about one cup of raspberry purée. Pour the purée into an ice cube tray. Place the raspberry purée into the freezer and freeze for about 4 hours, or until it’s completely frozen.
• Add the frozen raspberry puree cubes to a food processor. Pulse until the raspberries are in fine crumbles.
• In a bowl combine the sugar, warm water, and lemon juice. Stir together to create a sugar water.
• Add the sugar water in with the frozen raspberry crumbles. Pulse until smooth. The raspberries should be a smooth saucy consistency.
• Once smooth, transfer the raspberry purée to a freezer safe container.
• Place the raspberry sorbet in the freezer, and freeze it for about 3 hours, until it’s completely frozen.
• Enjoy!