This is actually my second time making this recipe. I did up a batch last year but never quite got around to posting it. It does make really excellent sorbet though, so I figured it was worth posting.

I'm not usually a fan of sorbets. I like the creaminess of ice cream. Sorbets are generally too icy and... just generally lackluster to really appeal to me. But, as it turns out, when you make a sorbet with a huge pile of fresh fruit (rather than juice concentrates, artificial flavours, or whatever else normally goes into a commercial sorbet) it's actually quite delicious!

Raspberry Sorbet

Slightly adapted from Chowhound

Ingredients

• 1 c. sugar
• 1 c. water
• 900g frozen raspberries, thawed
• 1 tsp. lemon juice

Directions

1. Heat the sugar and water over medium-high heat until sugar has completely dissolved. Remove from heat and set aside.
2. Combine raspberries and lemon juice and mash with a potato masher (or use a food processor if you have one).
3. Pour the mashed raspberries through a fine mesh strainer to remove the seeds. Use a spatula or a wooden spoon to stir and press the raspberry misture in the strainer to extract as much of the raspberry goodness as possible. (You should end up with ~2 1/3 c. of raspberry purée.)
4. Whisk the sugar syrup into the raspberry purée and chill in the fridge for at least 1 hour.
5. Pour mixture into an ice cream maker and churn. (Mine took ~25 minutes.)
6. Quickly transfer sorbet to an appropriate container and store in freezer. (It will be very soft when it first comes out of the ice cream maker, but will firm up after a couple hours in the fridge.)

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Alternate Versions

Vegan Version

For vegan sorbet simply ensure that your sugar is vegan (and does not use bone char during processing).