You might make extra purée and use it as a sauce under the sorbet. A fresh mint spring makes a pretty garnish.
2 pints raspberries, washed and hulled 1 1/3 cup simple syrup 1/4 cup fresh lemon juice
Purée the raspberries in a food processor.
You should have about 3 cups. Stir in 1 cup of the simple syrup and the lemon juice.
Taste and add remaining syrup if necessary. Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.
2 pints raspberries, washed and hulled 1 1/3 cup simple syrup 1/4 cup fresh lemon juice
Purée the raspberries in a food processor.
You should have about 3 cups. Stir in 1 cup of the simple syrup and the lemon juice.
Taste and add remaining syrup if necessary. Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.
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