The citrus flavor makes a great addition to this sorbet
For best consistency, all ingredients should be chilled.
Puree raspberries and strain through a fine sieve.
Combine puree with other ingredients and stir for several minutes until all sugar is dissolved.
Transfer berry mixture to ice cream freezer and process according to manufacturer’s instructions.
Spoon berry sorbet into covered air-tight container and freeze at least two hours to harden.
ICE TRAY METHOD
Pour the berry mixture into a shallow pan so that the mixture is no more than 2” deep. An 8” cake pan, bread loaf pan or an ice cube tray with slats removed all make suitable containers.
Cover with foil and freeze about 1 ½ to 2 hours - mixture will be almost firm, but still soft and pliable.
(If you’ve waited a little too long, simply allow to thaw on counter a few minutes before cutting.)
Remove from freezer, cut into chunks and transfer to mixing bowl.
Beat with hand mixer just until slushy and smooth.
Return to original pan, cover with foil and freeze until firm - at least two hours.
Remove sorbet from freezer about 15 to 20 minutes before serving time, and place in refrigerator to soften before scooping.