After the success of my lemon sorbet, hubby requested raspberry sorbet, his favorite. Without a doubt, the lemon sorbet is better, but this one is really good, too.
12 oz. bag of frozen raspberries (thawed before use)
2 cups granulated sugar
2 cups water
4 tbsp lemon juice
Add the sugar and water to a medium saucepan. Heat to boil stirring constantly. Once the mixture is boiling, turn off heat and stir for two minutes. Cool the mixture to room temperature. If you want it to cool faster, put the saucepan in an ice bath.
Once the syrup is cool, pour the raspberries into the blender and puree. Add the sugar/water mixture and lemon juice. Puree again. Pour the mixture through a strainer to remove the seeds.
Set up the ice cream maker (make sure refrigerator bowl has been cooled overnight in freezer), turn it on, and then add raspberry mixture. Let it churn for 30 minutes.
Pour the semi-solid sorbet into a storage container and put it in the freezer for several hours to complete the solidifcation process.