Raspberry Sherbert

Found this recipe at Joyof baking.com. It's delicious.
1/4 cup icecream is 28 carbs. I thought this would be lower in carbs, it's not! It's a little higher, but it's really good. 

1 pound (454 grams) fresh raspberries or frozen  unsweetened raspberries, that have been thawed.

1 cup (200 grams) granulated white sugar

2 cups (480 ml) whole milk

1 1/2 teaspoons freshly squeezed lemon juice

Place the fresh or frozen unsweetened raspberries (that have been thawed) in your food processor or blender, along with the sugar, milk, and lemon juice. Process until smooth. Strain the mixture to remove the raspberry seeds, by pouring through a fine meshed strainer placed over a large bowl.

Transfer the mixture to the chilled container of your ice cream machine and process according to the manufacturer's instructions. Once made, transfer the raspberry sherbet to a chilled container and place in the freezer for a few hours, or until it reaches the desired consistency. If the sherbet becomes too hard, place in the refrigerator until softened before serving.

Makes about 4 cups (960 ml). Preparation time 30 minutes.