Fresh Raspberry Sorbet

You can use either fresh picked berries or frozen with this recipe. Do not use boxed raspberries if you use frozen. You do not need the syrup. Strain the seeds from the puree for a smoother sorbet. From Cuisine at Home.

• Ready In: 4 mins
• Yields: 2 1/2 cups

Ingredients

• 1  lb fresh raspberries or 1  lb frozen raspberries
• 3⁄4 cup sugar
• 1⁄4 cup fresh lime juice or 1⁄4 cup lemon juice

Directions

1. Combine berries with sugar and citrus juice, crushing them lightly with the back of a spoon.
2. Let rest at least 30 minutes, or until the berries release their juice (If using frozen berries, allow to rest until thawed).
3. Transfer berries and juice to a food processor and blend until smooth; strain puree, if desired, then chill until cold.
4. Freeze puree in an ice cream maker according to manufacturer's directions.
5. When frozen, transfer to a freezer container, press a piece of wax paper to top, and freeze until firm, at least 3 hours.