Raspberry Sorbet

One of my Christmas presents from Randal last year was an ice cream maker.  It has been sitting on my counter just waiting for me to use it for a while now, so as Randal was in charge of valentines day dinner, I decided to test out my new kitchen toy and make some raspberry sorbet.

This recipe is incredibly easy to make, and as long as you keep the equipment and the ingredients cold it will freeze in a matter of minutes, and for a first attempt at sorbet making it turned out very well!

4 cups raspberries
2 tbsp lime juice
1 1/2 cups sugar
2 cups water

Place the raspberries and lime juice in a medium pan, and heat until the raspberries melt into a sauce.  Strain the raspberry mixture to remove the seeds and set aside.

In a medium pan heat the water and sugar until it boils.  Turn down the heat and simmer for 5 minutes without stirring.

Combine the syrup and raspberry sauce together and refrigerate for at least 3 hours.

Once the raspberry mixture is cold, place in the bowl of an ice cream maker that has been in the freezer for at least 12 hours.  Churn for 20 minutes.  At this point it is ready to eat, but if a firmer consistency is required place in a freezer safe container and freeze until ready to use.