Recipe for cooking raspberry sorbet

Desserts to Go with Coffee and Tea :: Ice Cream, Sherbet, Sorbets, etc.

Raspberry Sorbet

2 c. water
1 c. sugar
1 (10 ounce) pkg. frozen raspberries
1/3 c. lemon juice
Pin. of salt
1 to 2 Tbsp. Kirsch

Combine water and sugar in saucepan. Stir over high heat to dissolve the sugar. Bring to a boil; reduce heat and let boil for 5 mins. without stirring. Remove from heat and let cool at room temperature. Strain juice from berries to make 2/3 c.; discard berries. Stir in lemon juice and salt. Pour into a shallow 9-in. square metal pan. Place in freezer and freeze until firm throughout.

Remove from freezer. Break up with a wooden spoon; beat with mixer or in food processor until free of lumps. Stir in Kirsch. Freeze until firm again.