Frozen desserts are likely to become a running theme for me this summer, since I'm staying in Davis where it gets HOT. When I lived in the bay area, it almost never got hot enough to make me want to avoid using the oven, but here in Davis temperatures frequently get over 100 in the summer. It's enough to make you want to eat nothing but ice cream all day long.

    Of course, eating nothing but ice cream would be pretty unhealthy. That's why I'm mixing things up with this raspberry sorbet. It still ain't exactly good for you, but it is lower in calories than ice cream, and it has an intense raspberry flavor that would only be muddled by the addition of cream.

*serves 4

1+1/2 cup fresh raspberries
1/4 cup granulated sugar
2 cups water

    Combine raspberries, water and sugar in a small bowl. Mix them vigorously to break up the raspberries. Strain the mixture to remove the seeds, pressing the raspberry pulp through the strainer with a spoon. Freeze, covered, for half an hour, then pull out of the freezer and stir. Freeze overnight. The sugar and raspberry pulp should prevent the sorbet from freezing solid. Serve with fresh raspberries.