Raspberry Sorbet

In a medium saucepan, bring the water and sugar to a boil. Stir until sugar is dissolved. Reduce heat to low and simmer, without stirring, for 5 minutes. This will create a slightly thickened syrup. Pour the syrup into a medium bowl and transfer to the freezer to let it chill for 15 minutes.

Using a blender or food processer, puree 1 pound of the raspberries with the chilled syrup until smooth. Scrape the puree into a bowl through a fine sieve or a colander lined with cheesecloth. Discard the seeds. Stir the lemon juice into the raspberry puree.

Freeze the mixture in an ice cream maker according to manufacturer’s instructions until almost set, but still a bit slushy. This should take about 25 minutes. Add remaining whole raspberries and continue freezing in the ice cream maker for an additional 5 minutes.

Transfer the sorbet to a freezer safe container and freeze until completely set. A solid set can take a couple hours or more. When the sorbet is frozen solid, it helps to let it sit at room temperature for 10 minutes before scooping.

Yield: about 5 cups.

Source: Adapted from Saveur.