Raspberry Lemon Sorbet

This is a straightforward, delicious sorbet. I prefer buying frozen raspberries because they will be fresher than a clamshell of raspberries. Pineapple says it might be a little too sweet, so you might cut out 1-2 tablespoons of sugar.

Ingredients

• 10 oz of raspberries
• 1 - 2 lemons
• 1/4 cup cane sugar

Instructions

1. Prepare the raspberry puree
1. Thaw the raspberries
• Potentially in the microwave
• You don't want them hot; just not frozen
2. Put the raspberries in a blender
3. Blend until relatively smooth (I "pulse" for 10 seconds)
4. Press the raspberry pulp through a strainer to separate the juice from the seeds and skin
2. Prepare the lemon juice
1. Cut the lemons
2. Squeeze the juice out of the lemons
3. Scrape out the lemon pulp if you like
4. Blend the lemon juice and pulp
3. Take 1.5 to 1.75 cups strained raspberry puree (from step 1) and add the cane sugar and 1/4 cup lemon juice (from step 2)
4. Stir the mixture until smooth
5. Pour the mixture into a CREAMi pint (up to the "max fill" line)
6. Freeze for 24 hours
7. Spin as "sorbet"
• You will likely need to "re-spin" to handle a crumbly texture
8. Serve and enjoy!

Notes

I prefer straining the raspberry pulp to produce the puree so that I do not have any seeds in the sorbet. You may not want to go to that much trouble. In that case, you can crush enough raspberries to have 1.5 cups of raspberry pulp, and then proceed with step 3 above. Although the mixture won't be perfectly uniform, the Ninja CREAMi will smooth the final sorbet.

Although we employed regular lemons in this recipe, you might try using Meyer lemons for their sweetness and reduced tartness.