Raspberry Lemonade Sorbet

Wash the raspberries and place them in a medium sauce pan. Zest and squeeze the lemons into the sauce pan. Add the sugar and lemonade.

Place the sauce pan on medium high heat and bring to a simmer. Simmer for about 2 minutes. Remove from the heat and strain over a large bowl. Cover the bowl and let chill until completely cooled. I would recommend doing this overnight to be sure.

Once fully cooled, add the vodka and pour into the ice cream maker. Let churn for 10 minutes. Scoop into a container, cover and place in the freezer until hardened. Serve!

Makes about 4 cups. Enjoy!

Notes:
If you don’t have an ice cream maker, you can freeze the liquid after you add the vodka and scrape it with a fork after an hour and every half hour after that until it has the texture of a granita/snow cone. I haven’t tried this method but I think it would work.
The vodka is optional but helps with the texture. If you are planning on serving this to kids, don’t add the vodka … obviously.