Go ahead raspberry lovers, take a bite. This velvety smooth sorbet and rich sauce give you a double dose of your favorite fruit — and you can make it from frozen berries any time of year.

Ingredients

• 1 cup sugar
• 4 packages (12 ounces each) frozen raspberries, slightly thawed
• 1 tablespoon fresh lemon juice

How to make it  33 minutes

• 1

  Bring sugar and 1 cup water to a boil in medium saucepan over medium-high heat, stirring until sugar dissolves. Boil gently 5 minutes; remove from heat.


• 2

  Combine raspberries and lemon juice in food processor and process until smooth. Press raspberries through sieve set over large bowl. Discard seeds.


• 3

  Stir sugar syrup into raspberry puree. Cover and refrigerate until chilled, about 1 hour. Reserve 1/2 cup for sauce and refrigerate until ready to serve.


• 4

  Freeze sorbet mixture in ice cream maker according to manufacturer’s directions. Transfer to freezer-safe container. Cover and freeze until ready to serve. Let sorbet stand at room temperature 10 minutes before scooping 1/2 cup into each of 8 dessert dishes. Drizzle each serving with 1 tablespoon raspberry sauce.