Ingredients: 1 cup sugar 1/2 cup water 1 heaping quart fresh raspberries, about 1 pound Juice of 1/2 lime Directions:1. Combine the sugar and water in a small saucepan and place over low heat. Stir until the sugar dissolves and the syrup is clear. Remove from the heat and cool to room temperature. 2. Place the raspberries in a blender with the cool syrup and lime juice. Blend until completely smooth, about 1 minute. For a smooth sorbet, pour the puree through a strainer to remove the seeds, otherwise freeze immediately in your ice cream machine according to the manufacturer`s instructions. When finished, the sorbet will be soft but ready to eat. For firmer sorbet, transfer to a freezer-safe container and freeze at least 2 hours. |