Raspberry Sorbet

• 2 1/2 pints raspberries
• 1 1/4 cups sugar
• 1 teaspoon fresh lemon juice

1. In a blender, puree half of the raspberries with half of the sugar and lemon juice until smooth.
2. Strain the puree into a bowl.
3. Repeat with the remaining ingredients.
4. Freeze in an ice cream maker according to manufacturer's instructions.
5. Transfer the sorbet to a container and store in the freezer for up to 3 days.

pints raspberries, sugar, lemon juice

Taken from www.foodandwine.com/recipes/raspberry-sorbet (may not work)