Lemon Sorbet With Raspberry Sauce

Photo: flickr user fifikins

Ingredients

1 pint fresh raspberries

package OR 12-oz. frozen raspberries, thawed

2 tablespoons confectioners' sugar

1 pint lemon sorbet, up to 2

OR other fruit sorbet

1 Thin strips lemon peel for garnish

Fresh raspberries for garnish

Preparation

4 TO 6 SERVINGS DAIRY-FREE

This dessert makes a deliciously fresh finale. Ready-made sorbet is a wonderful freezer standby, and served with a jewel-like sauce, it will surely impress. If lemon is not your favorite flavor, try an orange, mango or pineapple sorbet.

SAUCE: In food processor or blender, process raspberries until pureed. Strain through fine-meshed sieve into medium saucepan; discard seeds. Stir confectioners' sugar and 2 tablespoons water into raspberry puree. Bring mixture to boil over low heat, stirring occasionally. Cook for 1 minute.

Remove from heat and let cool.

To serve, scoop sorbet into shallow bowls. Spoon a little raspberry sauce around each plate, garnish with lemon peel and fresh raspberries and serve.