Raspberry Mint Sorbet

Add the frozen raspberries, mint leaves, and sugar to the bowl of a food processor and pulse until you get a paste. Add the water to the sorbet 1 tablespoon at a time through one of the holes in the cover of the food processor until the sorbet runs over itself as the blades are turning (have you ever made a smoothie in a blender and gotten that “tornado effect” with the hole in the center and the liquid running over itself? That’s the consistency you want). Freeze for at least an hour.

(Inspired by a recipe seen in Runner’s World magazine.)