Sugar is a critical ingredient when making sorbets because it helps prevent sorbet from freezing rock solid. Frozen raspberries in syrup and frozen lemonade concentrate provide enough sugar to give a refreshing taste and smooth, not icy, texture.
Oxmoor House JANUARY 2005
Process raspberries in a blender until smooth. Strain berries through a sieve into a bowl. Discard solids. Add lemonade concentrate and water; stir well.
Pour mixture into an 8-inch square baking pan. Cover and freeze at least 8 hours. Scrape surface of sorbet with a spoon or ice cream scoop to serve.
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