Raspberry Sorbet

• 24 ounces unsweetened frozen raspberries, thawed
• 1 cup light agave nectar
• 2/3 cup water
• 1 tablespoon fresh lemon juice

1. Blend the raspberries in a food processor until pureed, about 1 minute.
2. Pour into a large bowl and add the agave nectar, water, and lemon juice.
3. Strain the mixture through a sieve, using a rubber spatula to help push the puree through.
4. Discard the seeds.
5. Refrigerate for several hours or overnight until ready to freeze.
6. Pour into the ice cream maker and follow the manufacturers instructions for freezing.

frozen raspberries, light agave, water, lemon juice

Taken from www.epicurious.com/recipes/food/views/raspberry-sorbet-379384 (may not work)