Lemon Sorbet with Raspberry Sauce

• Thin strips lemon peel for garnish
• Fresh raspberries for garnish
• 1 to 2 pints lemon sorbet or other fruit sorbet
• 1 pint fresh raspberries or 12-oz. pkg. frozen raspberries, thawed
• 2 Tbs. confectioners sugar

1. Sauce: In food processor or blender, process raspberries until pureed.
2. Strain through fine-meshed sieve into medium saucepan; discard seeds.
3. Stir confectioners sugar and 2 tablespoons water into raspberry puree.
4. Bring mixture to boil over low heat, stirring occasionally.
5. Cook for 1 minute.
6. Remove from heat and let cool.
7. To serve, scoop sorbet into shallow bowls.
8. Spoon a little raspberry sauce around each plate, garnish with lemon peel and fresh raspberries and serve.

lemon, fresh raspberries, lemon sorbet, fresh raspberries, confectioners sugar

Taken from www.vegetariantimes.com/recipe/lemon-sorbet-with-raspberry-sauce/ (may not work)