Lemon Sorbet with Raspberry Sauce
Ready-made sorbet is a wonderful freezer standby, and served with a jewel-like sauce, it will surely impress. If lemon is not your favorite flavor, try an orange, mango or pineapple sorbet.
1 to 2 pints lemon sorbet or other fruit sorbet
Ingredient Set Name:
1 pint fresh raspberries or 12-oz. pkg. frozen raspberries, thawed
2 Tbs. confectioners' sugar
- Sauce: In food processor or blender, process raspberries until pureed. Strain through fine-meshed sieve into medium saucepan; discard seeds. Stir confectioners’ sugar and 2 tablespoons water into raspberry puree.
- Bring mixture to boil over low heat, stirring occasionally. Cook for 1 minute. Remove from heat and let cool.
- To serve, scoop sorbet into shallow bowls. Spoon a little raspberry sauce around each plate, garnish with lemon peel and fresh raspberries and serve.
4 to 6 servings