2 cups water
12oz. bag of frozen raspberries
¼ cup lemon juice
In a medium saucepan, whisk sugar and water under medium heat until the sugar dissolves.
Transfer the sugar and water mixture to a food processor or blender. Add the frozen raspberries and lemon juice. Process until smooth. Cool completely in the refrigerator.
Pour into an ice cream maker and mix for 30-40 minutes. If desired, transfer sorbet into an airtight container and place in the freezer for 2 hours or until firm. Makes eight, ½ cup servings.