Raspberry Sorbet


* 5 cups fresh raspberries
* 1 cup water
* 1 ½ cups sugar
* 1 teaspoon vanilla extract
* 1-2 tablespoons fresh lime juice

* Add water and raspberries to a food processor. Pulse until mixture has a smooth consistency.

* Place a fine mesh strainer over a large bowl. Add pureed raspberries to the strainer (1/4 at a time) and press with the back of a large spoon or a rubber spatula through the strainer to remove the seeds. Repeat with remaining raspberry puree. Discard anything left in the strainer.

* Add sugar, vanilla, and lime juice to the raspberry juice in the bowl. Whisk until sugar is dissolved.

* Freeze according to your ice cream maker’s instructions. Serve immediately for a soft-serve dessert OR transfer to a shallow container and freeze an additional 1-2 hours for a more firm sorbet.

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