Raspberry Sorbet



  1. In a medium saucepan over medium-low heat combine water and sugar. Cook mixture until the sugar is completely dissolved.
  2. Place raspberries and salt into a blender. Pour sugar/water mixture over raspberries. Blend until mixture is smooth. Strain mixture through a fine mesh strainer to remove seeds. Cover and refrigerate 2 to 3 hours or overnight.
  3. Pour mixture into ice cream maker and let mix until thickened, about 20 minutes. The sorbet will have a soft, creamy texture. If a firmer consistency is desired, transfer sorbet to an airtight container and place in freezer for 2 hours.

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