Raspberry Sorbet With Fresh Whipped Cream

• water↗1⁄4 cup
• sugar↗1⁄4 cup

  plus

• sugar↗1 tablespoon
• (12 ounce) bag frozen raspberries or 3 cups fresh raspberries, frozen↗1 bag
• heavy cream↗1⁄2 cup

Step-by-step instructions

1. 1

   Stir together water & 1/4 cup sugar until sugar dissolves. (I added more sugar than 1/4 cup b/c raspberries are very tart when frozen).

2. 2

   Pulse raspberries in a food processor until coarsely chopped. With machine running, pour in sugar-water; pulse until mixture is smooth. Transfer to an airtight container, freeze until firm, about 30 minutes.

3. 3

   Whisk cream & remaining tablespoon sugar until soft peaks form. (This portion of the recipe did not work for me. Maybe I needed more sugar than just a tablespoon, but I ended up using cool whip).

4. 4

   Scoop sorbet into 4 glasses, & top with whipped cream.