Raspberry Sorbet
 
Ingredients
  • 6 cups fresh raspberries
  • 1 cup granulated sugar
  • 1 cup water
  • 2 teaspoons fresh lemon juice
  • Florentine Baskets (recipe follows)
  • Garnish: fresh raspberries, toasted sliced almonds
Instructions
  1. In the container of a blender, pulse raspberries until smooth. Press through a fine-mesh sieve, discarding any solids.
  2. In a medium saucepan, heat sugar, 1 cup water, and lemon juice over medium-low heat, stirring often, just until sugar dissolves. Remove from heat and stir in raspberry purée. Cover and refrigerate until chilled, 1 to 2 hours.
  3. Spoon into a freezer-safe container and freeze until firm, at least 5 hours, preferably overnight. Spoon sorbet into Florentine Baskets. Garnish with raspberries and toasted almond slices, if desired. Freeze sorbet for up to 1 month.
Recipe by Victoria at https://victoriamag.com/raspberry-sorbet-with-florentine-baskets/