Raspberry Lemonade Sorbet
- 12 ounces frozen raspberry-lemonade concentrate
- 1⁄4 cup honey
- 1 3⁄4 cups cold water
- 3⁄4 cup raspberries, frozen
- Combine all ingredients in a blender and process on high speed until creamy and smooth.
- Pour mixture into 8" square baking dish.
- Cover with plastic wrap and freeze 4 to 6 hours until firm.
- Stir mixture several times to keep smooth.