Last weekend, I wanted something colorful and summery to celebrate the Fourth of July, but this recipe works just fine on non-holiday weekends too. I think it qualifies as a cheater's sorbet since it's so simple. I suppose you could go through the trouble of straining the seeds, but I'd rather just keep dental floss nearby. And, you can always top the sorbet with a little prosecco for a dressed up version of an ice cream float.
Raspberry Pomegranate Sorbet
1 10 oz. bag frozen raspberries
1 1/2 tablespoons honey
1 cup pomegranate juice
Combine in blender and blend until raspberries are broken down and mixture reaches a pourable consistency. Pour into a container and freeze until firm.