Raspberry Sorbet

Recipe file created July 23, 2000.
Add two tablespoons of framboise liqueur for something special.

Ingredients

1/3 cup granulated sugar
1 1/4 cups water
3 cups raspberries
1 tablespoon lemon juice

Put sugar and water in a saucepan. Stir until dissolved. bring to a boil without stirring. Cool.
Put raspberries into a blender or food processor and puree. Strain out the seeds. Stir into the sugar/water mixture. Pour into a freezer container. Freeze until mushy.
Turn into a bowl and beat well to break down ice crystals. Return to freezer until firm.

Place in refrigerator 20 minutes before serving to soften.

NOTE:

If you want to serve this after supper, put it in the fridge as soon as the food is on the table. Different freezers are set to different temperatures. I have a small ice-box freezer inside my refrigerator compartment. I do not have to set the sorbet to soften in this case. If it is in my deep-freeze, however, it takes a little longer to soften.
-- Rox

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