Raspberry Sorbet

Directions

1. 1
   Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat.
2. 2
   Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes.
3. 3
   Set aside to cool completely.
4. 4
   Place the raspberries and lime juice in a food processor and puree.
5. 5
   Press the raspberry puree through a strainer to remove the seeds.
6. 6
   When the sugar syrup has cooled completely, combine with the raspberry puree.
7. 7
   Add the corn syrup and stir well.
8. 8
   Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions.
9. 9
   Sorbet is particularly soft after churning but firms up after freezing.