Raspberry Sorbet Recipe

Directions

1. 1
   Heat the sugar and water in a small saucepan over medium-high heat, stirring until the sugar has dissolved.
2. 2
   Remove from heat and set aside to cool slightly.
3. 3
   (Alternatively, place the sugar and water in a container with a tightfitting lid.
4. 4
   Shake vigorously for 3 minutes.
5. 5
   Let rest for about 1 minute.
6. 6
   Shake again until all the sugar has dissolved, about 30 seconds more.)
7. 7
   Place the raspberries and lemon juice in the bowl of a food processor fitted with a blade attachment and process until smooth, about 1 minute.
8. 8
   Set a fine-mesh strainer over a medium bowl and strain the mixture, pressing down on the solids and scraping the inside of the strainer with a rubber spatula until mostly seeds remain (you should have about 2 1/3 cups raspberry puree); discard the solids.
9. 9
   Whisk the sugar syrup into the raspberry puree.
10. 10
    Cover and refrigerate until cold, at least 1 hour.
11. 11
    Whisk the raspberry mixture to recombine.
12. 12
    Freeze in an ice cream maker according to the manufacturers instructions.
13. 13
    Transfer to a container with a tightfitting lid and place in the freezer until completely frozen, at least 3 hours.
14. 14
    Let sit at room temperature to soften for a few minutes before serving.
15. 15
    The sorbet will keep for up to 1 month.