Equipment
- Ice Cream Maker
- Blender
Ingredients
- 2 cups water
- 1½ cups sugar
- 1 pinch salt
- 4 cups frozen raspberries
Instructions
- Place the sugar and water in a saucepan and cook on medium-low heat. Keep cooking and stirring until all the sugar is dissolved. Next add the salt and raspberries.
- Add the finished syrup to a blender and mix until smooth. Poor the mixed syrup through a mesh strainer to get rid of the seeds. Put the strained syrup in a covered container and refrigerate for at least 2 hours.
- Add the refrigerated, strained syrup to a ice cream maker and follow the operating instructions. (I like a Cuisinart Ice Cream Maker). In my Cuisinart Ice Cream Maker it takes about 15-20 minutes of mixing to thicken to a nice sorbet. At this point the sorbet has a delicate, soft texture. You can place it in the freezer if you want it thicker.
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