We love anything lemon.....we’re going to the store today and will pick this up and make it...THANKS!!!
My grandson loves the lemon and this too.
Raspberry Sorbet
Fresh raspberries are best here, but frozen work too. Be sure to use berries that come in bags, not in boxes with syrup. For a super-smooth sorbet, strain the seeds from the puree in a fine mesh strainer. (not necessary imo)
Makes about 2 ½ cups.
1 lb. Fresh or frozen raspberries
¾ cup sugar
¼ cup fresh lime or lemon juice
Combine berries with sugar and citrus juice, crushing them lightly with the back of a spoon. Let stand at least 30 minutes, or until berries release their juice. (If using frozen berries, let the mixture stand until thawed. Transfer berries and juices to a food processor and blend until smooth; strain puree if desired, then chill until cold.
Freeze puree in an ice cream maker according to manufacturer’s instructions. When frozen, transfer to a freezer container, press a piece of wax paper on top, and freeze until firm, at least three hours.