My daughter K (age 11) made this Raspberry Sorbet the other day using some of our raspberries we picked last week. It is so yummy!
Here is the recipe from the Cuisinart Frozen Yogurt-Ice Cream & Sorbet Maker recipe book:
2 c water
2 c sugar
12 oz (aprox. 1 cup) raspberries - pureed and strained4 tps. lemon juice
Combine sugar and water in medium saucepan. Bring to boil over medium-high heat. Reduce heatto low. Simmer until sugar disolves, about 3-4 minutes. Cool completely (place mixture in covered container and store in refridgerator overnight - or chill over an ice bath for 30 minutes if using right away).
When cool, add raspberry puree and lemon juice; stir to combine. Pour into ice cream maker's freezer bowl, turn machine on and let mix until mixture thickens, about 25-30 minutes. If desired, transfer sorbet to an airtight container and place in freezer until firm.