Refreshing raspberry lemon sorbet made with fresh raspberries, lemon juice, and simple ingredients for a bright summer dessert.

Scale

4 cups raspberries

3/4 cup sugar

3/4 cup water

1/2 cup lemon juice

1 tablespoon lemon zest

Pinch of salt

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1. Heat sugar and water until dissolved.

2. Cool syrup completely.

3. Blend raspberries, lemon juice, zest, salt, and syrup.

4. Strain mixture.

5. Chill thoroughly.

6. Churn according to ice cream maker instructions.

7. Freeze until firm.

8. Serve.

Strain seeds for a smoother texture.

Chill mixture before churning.

Allow sorbet to soften slightly before serving.

Store in airtight container.