Old Spaghetti Factory Raspberry Sorbet Recipe

Rinse and dry the raspberries.

In a medium saucepan, heat the raspberries, water, sugar, and lemon juice over medium-high heat until the sugar dissolves.

Reduce the heat to low and simmer for 5 minutes, stirring occasionally.

Let the mixture cool for 5 minutes.

Pour the mixture into a food processor or blender and puree until smooth.

Strain the mixture through a fine-mesh sieve to remove the seeds.

Chill the mixture in the refrigerator for at least 2 hours or until completely cold.

Once cold, churn the mixture in an ice cream maker according to manufacturer’s instructions.

Transfer the sorbet to a container and freeze for at least 2 hours or until firm.