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Raspberry Sorbet

  • Yield: 1 quart



  • Combine the raspberries, syrup, and lemon juice into a bowl. Process, in two batches, in a food processor until smooth. Strain through a fine-mesh strainer into a medium bowl; discard the seeds. Refrigerate until well chilled, at least 2 hours.
  • Pour the purÈe into an ice cream machine and churn according to the manufacturerís instructions. Pack into an airtight container and freeze for at least 2 hours before serving.
  • To serve, scoop into dessert bowls and drizzle with the raspberry coulis.