1 cup sugar
2 cups water
1 pkg. raspberry gelatin
3 cups raspberries
3 tbsp lemon juice
3 tbsp orange juice

Cook sugar and water in a pan for 5 minutes. Cool slightly and add to gelatin. Cool. When mixture begins to congeal, add raspberries and put through food press. Add fruit juice. Pour into cold freezer tray and freeze for about 1-1/2 hours. Remove sherbet to chilled bowl and beat for 2 minutes. Return sherbet to tray and freeze about 2 to 3 hours.

Yield: 6 to 8 servings.