Raspberry Sorbet

Ingredients

• 1 cups water
• 1 cups granulated sugar
• 4 cups raspberries – rinsed and drained (thawed if frozen)
• 2 tbsp lemon juice – freshly squeezed
• 0.13 tsp kosher salt

Instructions

1. Combine the water and granulated sugar in a small saucepan and bring to a gentle simmer over medium heat, stirring until the sugar dissolves, 2–3 minutes; simmer 1 minute more, then remove from heat and cool until no longer warm, 15–20 minutes.
2. Rinse and drain the raspberries (thaw if using frozen).
3. Add the cooled syrup, raspberries, lemon juice, and kosher salt to a blender. Blend on high until completely smooth, 30–60 seconds.
4. Strain the puree through a fine-mesh sieve into a bowl, pressing to extract as much liquid as possible; discard the seeds.
5. Cover and refrigerate the mixture until thoroughly chilled, 2–3 hours, until it feels very cold to the touch.
6. Churn the chilled base in an ice cream maker until it reaches a soft-serve consistency and increases in volume, 15–25 minutes, following your machine’s instructions.
7. Transfer to a freezer-safe container, press parchment or plastic wrap directly onto the surface, and freeze until firm enough to scoop, 2–3 hours.
8. Before serving, let the sorbet sit at room temperature for 5–10 minutes to soften slightly for clean scoops.