Luscious Ruby-Red Raspberry Sorbet

Directions

1. 1
   Place sugar and water into a medium saucepan and place over medium-high heat. Stir occasionally until sugar is dissolves. Bring mixture to a rolling boil. Continue to boil for 10-15 minutes or until a thin, syrup consistency is reached (syrup should coat the back of a spoon). Set aside to cool. Then pour into a separate container and refrigerate until completely chilled (about 2 hours).
2. 2
   Place raspberries, simple syrup and lime juice in a 5-quart food processor. Using a chopping blade, puree until mixture is smooth and frothy.
3. 3
   Using a fine wire mesh sieve, strain mixture to separate the seeds to reach a smoother consistency. Repeat if necessary.
4. 4
   Place mixture into the freezer tub of your ice cream maker and follow the manufacturers instructions for freezing. It took only 15 minutes for my machine to churn and freeze.
5. 5
   With a rubber spatula, turn sorbet into a freezer container. Freeze for 3-5 hours or until desired texture is reached.