Fresh Raspberry Sorbet

By shauna

Ingredients

• 3-170 g Containers Fresh Raspberries (just over 1 lb.)
• 3/4 C. Water
• 2/3 C. Granulated Sugar
• 1/2 tsp. Vanilla

Preparation

Step 1

Place raspberries in food processor & puree. Strain mixture through a fine mesh sieve. Discard seeds; set puree aside.
Meanwhile, place water & sugar in a sm. saucepan & simmer for a couple of min. to dissolve. Add sugar syrup & vanilla to puree & let cool in a fridge.
Place mixture in the bowl of an ice-cream maker & use according to maker's instructions, then transfer to a freezer till firm. Alternatively, place sorbet mixture in chilled baking pan for several hours, stirring every half hour for the first two hours. Serve with a chunk of dark chocolate.