Raspberry Sorbet

1. 1

   In a medium saucepan, bring the water and sugar to a boil. Stir until sugar is dissolved. Reduce heat to low and simmer, without stirring, for 5 minutes. This will create a slightly thickened syrup. Pour the syrup into a medium bowl and transfer to the freezer to let it chill for 15 minutes.

2. 2

   Using a blender or food processer, puree 1 pound of the raspberries with the chilled syrup until smooth. Scrape the puree into a bowl through a fine sieve or a colander lined with cheesecloth. Discard the seeds. Stir the lemon juice into the raspberry puree.

3. 3

   Freeze the mixture in an ice cream maker according to manufacturer's instructions until almost set, but still a bit slushy. This should take about 25 minutes. Add remaining whole raspberries and continue freezing in the ice cream maker for an additional 5 minutes.

4. 4

   Transfer the sorbet to a freezer safe container and freeze until completely set. A solid set can take a couple hours or more. When the sorbet is frozen solid, it helps to let it sit at room temperature for 10 minutes before scooping.

5. 5

   Source: Adapted from Saveur.

* Per serving · 4 servings · Values may vary.

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