Thaw raspberries until at least soft. Add raspberries, sugar and milk to a blender or food processor. Blend until smooth. Over a large bowl, pour mixture through a strainer to remove seeds, if desired. Discard solids. Stir in lemon juice.
Add to ice cream maker, mix for 25 minutes or per manufacturers directions.
Transfer to a freezer safe container. Freeze for at least 4 hours or until sherbet reaches desired consistency.
Nutritional information is provided as a courtesy and is an estimate only. Nutrition information can vary for a variety of reasons. For the most accurate data, use your preferred nutrition calculator with the actual ingredients you used to make this recipe.
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