Low Fat Raspberry Sorbet
24 ounces raspberries (fresh or frozen)
1 cup sugar
1 tablespoon lemon juice
1 teaspoon vodka (optional)
Puree the raspberries in processor or blender. Strain to remove seeds.
Add sugar and blend until the sugar has completely dissolved. Mix in
lemon juice and vodka, pour into ice cream maker, and process. Transfer
to separate container and freeze for about 2 hours before serving.