Raspberry Sorbet

1. 1

   If using Fresh raspberries: puree them in a food processor or blender with half the syrup.

2. 2

   If using frozen raspberries: allow them to thaw at room temperature or heat them & half the syrup just until the berries are soft, then puree.

3. 3

   Strain the raspberries (into a freezer friendly bowl) through a stainless steel sieve, pressing the seeds hard again the sieve with the back of a spoon.

4. 4

   Discard the seeds then mix in the remaining syrup.

5. 5

   Chill then freeze.

No additional tips available.