With an abundant crop of fresh raspberries from the backyard, it's no wonder why I rely on this dessert for a tasty, no-fuss frozen dessert. —Karen Bailey, Golden, Colorado
- 1/4 cup plus 1-1/2 teaspoons fresh lemon juice
- 3-3/4 cups fresh or frozen unsweetened raspberries
- 2-1/4 cups confectioners' sugar
- Place all ingredients in a blender or food processor; cover and process until smooth. Transfer to a freezer container; freeze until firm. Yield: 6 servings.
Originally published as Raspberry Sorbet in Quick Cooking July/August 2001, p7
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