Raspberry-kirsch Sorbet

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• 1 cup granulated sugar
• 2/3 cup water
• 6 -7 cups raspberries
• kirsch, to taste (optional)

Recipe

• 1 combine sugar and water in a small saucepan and bring to a boil over high heat, stirring until sugar is completely dissolved. set syrup aside to cool slightly.
• 2 puree raspberries in a food processor or blender until smooth. pour through a fine mesh strainer, pressing on the solids with a spoon or spatula to remove as much liquid as possible (do not push the seeds through). discard the seeds and solids.
• 3 combine raspberry purée and syrup and, if using, a few drops of kirsch. cover mixture and place in refrigerator to chill thoroughly, at least 3 hours or overnight.
• 4 freeze raspberry mixture in an ice cream maker according to the instructions. the sorbet will keep in the freezer for up to 1 week.