Razzle Dazzle Recipes - Ice Cream
Raspberry Sorbet Recipe
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2 pints raspberries, washed and hulled
1 1/3 C. simple syrup
1/4 C. fresh lemon juice
Purée the raspberries in a food processor. You should have about 3
cups. Stir in 1 cup of the simple syrup and the lemon juice. Taste
and add remaining syrup if necessary.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.
Note: You might make extra purée and use it as a
sauce under the sorbet.
Ice Cream Recipe Provided By
Razzle Dazzle Recipes