Raspberry Lemonade Sorbet

• 12 ounces, weight Raspberries
• 2 whole Lemons, Zest And Juice
• 1/2 cups Sugar
• 3-1/2 cups Lemonade
• 2 Tablespoons Citrus, Raspberry Or Unflavored Vodka

1. Wash the raspberries and place them in a medium sauce pan. Zest and squeeze the lemons into the sauce pan. Add the sugar and lemonade.
2. Place the sauce pan on medium high heat and bring to a simmer. Simmer for about 2 minutes. Remove from the heat and strain over a large bowl. Cover the bowl and let chill until completely cooled. I would recommend doing this overnight to be sure.
3. Once fully cooled, add the vodka and pour into the ice cream maker. Let churn for 10 minutes. Scoop into a container, cover and place in the freezer until hardened. Serve!
4. Makes about 4 cups. Enjoy!
5. Notes:
6. If you don't have an ice cream maker, you can freeze the liquid after you add the vodka and scrape it with a fork after an hour and every half hour after that until it has the texture of a granita/snow cone. I haven't tried this method but I think it would work.
7. The vodka is optional but helps with the texture. If you are planning on serving this to kids, don't add the vodka ... obviously.

weight raspberries, lemons, sugar, lemonade, vodka

Taken from tastykitchen.com/recipes/desserts/raspberry-lemonade-sorbet/ (may not work)