Ingredients:
- 1 cup granulated sugar
- 2/3 cup water
- 2 tablespoons light corn syrup
- 2 pounds frozen unsweetened raspberries, thawed
Preparation:
In a heavy saucepan over low heat, combine the water, sugar, and corn syrup. Cook, stirring, until sugar is dissolved, about 3 to 4 minutes. Raise heat to high and bring to a boil. Remove from heat; set aside.In food processor or blender, process thawed raspberries with their juices until smooth. Strain the berry puree through a coarse mesh strainer to remove seeds, or put through a food mill. Discard the solids.
Combine the berry puree and cooled syrup in the blender and process until smooth. Pour into a bowl and chill thoroughly.
Transfer the berry mixture to an ice cream maker and follow manufacturer's directions for making sorbet. Pack into a freezer container and freeze until firm, about 3 to 4 hours.
Makes 4 to 5 cups.
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