Isn’t this a fun dessert for a summer dinner party or afternoon snack with the kids?
- 1 cup granulated sugar
- 1 cup water
- 6 cups raspberries (about 1 3/4 pounds), thawed if frozen
- 1 teaspoon freshly squeezed lemon juice
- 1Heat the sugar and water in a small saucepan over medium-high heat, stirring until the sugar has dissolved.
- 2Remove from heat and set aside to cool slightly. (Alternatively, place the sugar and water in a container with a tightfitting lid. Shake vigorously for 3 minutes. Let rest for about 1 minute. Shake again until all the sugar has dissolved, about 30 seconds more.)
- 3Place the raspberries and lemon juice in the bowl of a food processor fitted with a blade attachment and process until smooth, about 1 minute.
- 4Set a fine-mesh strainer over a medium bowl and strain the mixture, pressing down on the solids and scraping the inside of the strainer with a rubber spatula until mostly seeds remain (you should have about 2 1/3 cups raspberry purée); discard the solids.
- 5Whisk the sugar syrup into the raspberry purée. Cover and refrigerate until cold, at least 1 hour.
- 6Whisk the raspberry mixture to recombine. Freeze in an ice cream maker according to the manufacturer’s instructions.
- 7Transfer to a container with a tightfitting lid and place in the freezer until completely frozen, at least 3 hours.
- 8Let sit at room temperature to soften for a few minutes before serving. The sorbet will keep for up to 1 month.