Add water and raspberries to a food processor. Pulse until mixture has a smooth consistency.
Place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer (1/4 at a time) and press with the back of a large spoon or a rubber spatula through the strainer to remove the seeds. Repeat with remaining raspberry puree. Discard anything left in the strainer.
Add sugar, vanilla, and lemon juice to the raspberry juice in the bowl. Whisk until sugar is dissolved.
Freeze according to your ice cream maker's instructions. Serve immediately for a soft-serve dessert OR transfer to a shallow container and freeze an additional 1-2 hours for a more firm sorbet.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (179g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 6 (11%)|
|Amt Per Serving||% DV|
|Total Fat 0.7g||1 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 13955.5mg||481 %|
|Potassium 158.7mg||4 %|
|Total Carbohydrate 12.3g||4 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 5.7g|
|Protein 1.2g||2 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 55
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