Raspberry Rose Sorbet

Directions

1. 1
   Combine the water and sugar in a saucepan and bring to a boil.
2. 2
   Reduce the heat and simmer until the sugar has dissolved.
3. 3
   Remove from the heat and allow to cool.
4. 4
   In a blender, puree the raspberries with the syrup, corn syrup and rose water.
5. 5
   Taste and add a few more drops of rose water if desired.
6. 6
   Strain into a bowl and chill in the refrigerator for 2 hours or overnight.
7. 7
   Chill a container in the freezer.
8. 8
   Blend the mixture for 30 seconds with an immersion blender, then freeze in an ice cream maker following the manufacturers instructions.
9. 9
   Transfer to the chilled container and place in the freezer for 2 hours to pack.
10. 10
    Allow to soften in the refrigerator for 15 to 30 minutes before serving.