A refreshing and tangy sorbet made with raspberries and lemons, perfect for a summer treat.
Combine the sugar and water in a saucepan and heat over medium heat until the sugar dissolves completely, stirring occasionally.
Ensure the sugar is fully dissolved to avoid graininess in the sorbet.
Allow the simple syrup to cool completely before using.
You can prepare the syrup in advance and store it in the refrigerator.
In a food processor, combine the raspberries, cooled simple syrup, and the juice of the lemons.
Strain the mixture to remove raspberry seeds for a smoother texture.
Puree the mixture until smooth.
Blend until no chunks of fruit remain for a consistent texture.
Transfer the mixture to an ice cream maker and churn according to the manufacturer's instructions.
Ensure the ice cream maker bowl is pre-frozen for optimal results.
Place the churned sorbet into a freezable container and freeze until firm.
Cover the container with plastic wrap to prevent ice crystals from forming.
Serve the sorbet in bowls or cones and enjoy.
Garnish with fresh mint leaves or a lemon slice for an elegant presentation.
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