Instructions:

The Blue Hippo Tart Raspberry Lemon Sorbet

Source: Chef Chad Martin - The Blue Hippo, Norfolk, Virginia - WVEC TV 10/16/2002

NOTE: Need ice cream maker.

2 cups water
2 cups granulated sugar
4 1/2 cups raspberry puree (from about 3 1/2 bags,
    12 ounces each, frozen raspberries)
1/4 cup lemon juice

Puree raspberries in blender. Strain juice and discard seeds. Bring water and sugar to a boil. Remove from heat. Add raspberry puree and lemon juice and stir to combine. Place in ice cream maker for 25 minutes.