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
1. Purée the raspberries in a food processor. You should have about 3 cups.
2. Stir in 1 cup of the simple syrup and the lemon juice.
3. Taste and add remaining syrup if necessary.
4. Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.