A dairy-free raspberry sorbet made with fresh or frozen raspberries, with a vivid color and balance of sweet and tart flavors. This refreshing dessert captures the bright flavor of red berries and makes an elegant finish to a meal.
Bring the water and sugar to a boil in a pot, stirring until the sugar dissolves. Remove from the heat and let cool.
Blend the raspberries with the lemon juice, then strain through a fine-mesh sieve to remove the seeds.
Mix the cooled syrup with the raspberry puree.
Pour the mixture into a shallow container and place it in the freezer. For the first few hours, scrape and stir it with a fork every 45 minutes. Once fully frozen, scrape to serve.
Strain the raspberry mixture to remove the seeds; otherwise, the sorbet will have a gritty texture. Contains no milk or eggs and is suitable for a vegan diet. Store in a covered container in the freezer for up to three weeks.
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