A delicious and easy raspberry lemon sorbet recipe. No ice cream machine needed!
Purée the raspberries with the syrup and lemon juice in a blender or food processor until smooth. Scrape the purée through a fine sieve into a bowl; discard the seeds.
Pour into a shallow non-stick cake pan or pyrex casserole dish.
Pour into a suitable container (a loaf pan works best) and freeze again for approximately 2 hours or until solid.
Serve and enjoy!
Tip: Add rum or tequila for a fun frozen adult drink