Easy Way to Homemade Raspberry Sorbet

July is raspberry season, and although they are sweet enough plucked fresh from the vine, you must reserve a couple of pints and make raspberry sorbet. All you need are some berries, a lemon, and sugar, and you have yourself a refreshing summer treat — as sweet as the Prince song with almost the same name! Let’s get to jamming, shall we?

Fresh Raspberry Sorbet

Yields just under 2 pints
Prep time 10 minutes
Freeze time 20 minutes


  • 6 cups fresh raspberries
  • 1¼ cup water
  • 2 cups sugar
  • 1 tablespoon lemon juice and zest
  • Fresh mint for garnish

To prepare the sorbet, blend raspberries and water in a blender. Pour the mixture through a wire strainer. Press the mash to extract every drop of juice. Mix the juice with sugar and lemon juice until sugar is completely dissolved. Process in an ice cream maker according to the recommended processing time for sorbet. Generally, you must freeze the insert overnight and process up to 20 minutes.

Almond Waffle Cups

Makes 4 cookies
Prep time 5 minutes
Bake time 9 minutes


  • ¼ cup salted butter
  • ¼ cup dark brown sugar
  • ¼ cup dark Karo syrup
  • ½ cup sliced almonds
  • 6 tablespoons flour
  • Pinch of salt
  • 1–2 teaspoons vanilla extract

Preheat the oven to 350 degrees. Meanwhile, melt butter, sugar, and syrup in a saucepan over medium heat. Remove from heat, and stir in almonds and flour. End with salt and vanilla. Using a 1-ounce cookie scoop, drop not-quite-full scoops of the batter onto a parchment-lined baking sheet. Bake exactly 9 minutes. After removing from the oven, allow the cups to cook for about a minute and then, using a butter knife, press them into the 4 dishes to create the bowls. Fill with sorbet and play Prince! (This recipe was adapted from Alexandra Stafford.)

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