This recipe for Raspberry Meyer Lemon Sorbet is so easy and requires only three ingredients. It’s the perfect blend of sweet and sour and the ultimate refresher for a warm summer’s day.
Place raspberries in blender and puree until liquid. Strain through sieve into mixing bowl, using the spatula if needed to push liquid through.
Stir in syrup and lemon juice.
Add mixture to ice cream maker and freeze according to manufacturer’s directions, or pour into loaf pan and place in freezer for at least 4 hours before serving.
DISH DENSITY: Medium