Raspberry-Lemonade Sorbet

Directions

1. 1
   Puree raspberries in blender or food processor until no whole fruit remains.
2. 2
   Press puree through fine sieve, and discard seeds.
3. 3
   (You should have 2 cups.)
4. 4
   Stir 1/2 cup water into sugar in saucepan.
5. 5
   Bring to a boil, stirring to dissolve sugar.
6. 6
   Remove from heat, and stir in lemon juice.
7. 7
   Stir sugar mixture into raspberry puree.
8. 8
   Chill mixture in refrigerator until cold, then churn in ice cream maker according to manufacturers directions.
9. 9
   Transfer to 1-quart container, and freeze.