Raspberry Sorbet Recipe

• 2 cups sugar
• 2 cups water
• 2 quarts raspberries, hulled and sliced
• 1/4 cup fresh lime juice
• 1/2 cup white corn syrup

Directions

• Bring the sugar and 2 cups water to a boil in a medium saucepan over medium-high heat. Reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.
• Place the raspberries and lime juice in a food processor and puree. Press the raspberry puree through a strainer to remove the seeds. When the sugar syrup has cooled completely, combine with the raspberry puree. Add the corn syrup and stir well.
• Pour the mixture into an ice cream maker and freeze according to manufacturer’s instructions. Sorbet is particularly soft after churning but firms up after freezing.

Source: Food Network

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