Raspberry Sorbet Recipe

Raspberry Sorbet
 
 4 ounces of frozen raspberries
 3 cups of water
 1/2 cup of sugar
 3/4 cup of lemon juice

Instructions:

Mix water, sugar and lemon juice into a pan. Simmer on low for about 15 minutes. Remove from heat and add the raspberries. Let stand 15 minutes. Strain. Pour into a shallow dish so that juice is no deeper than 1 inch. Freeze thoroughly. To serve, scoop with ice cream scoop or melon scoop. This recipe yields eight 1/2-cup servings.
 
 Nutritional Analysis Per (1/2 cup) Serving: Calories 40; Fat (grams) 0; Percent calories from fat 0; Percent polyunsaturated 0; Percent saturated 0; Percent monounsaturated 0; Cholesterol (milligrams) 0; Sodium (milligrams) trace; Protein (grams) trace; Carbohydrate (grams) 10; Fiber (grams) 0.5.
 
 Recipe By: Mayo Clinic's Virtual Cookbook  Formatted for MC5 12-13-1999 by Joe Comiskey - jcomiskey@krypto.net