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Low Fat Raspberry Sorbet


24 ounces raspberries (2 bags if 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. Posted to the BBQ List on June 21, 1998 by Bob Brooks - - - - - - - - - - - - - - - - - -

Yield: 1 serving

Preparation Time: 0:00

** Exported from Now You're Cooking! v5.57 **

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