A bright, refreshing raspberry sorbet -- pure fruit with just a hint of lemon.
8 steps, about 10 minutes start to finish.
Make the simple syrup: In a medium saucepan, combine the sugar and water and heat over medium heat, stirring occasionally, until the sugar is completely dissolved. Remove from the heat and let cool to room temperature.
Purée the raspberries in a blender or food processor until smooth.
Strain the purée through a fine-mesh sieve to remove the seeds, pressing with a spoon to extract as much as possible, then discard the seeds.
Mix the raspberry purée, cooled simple syrup, and lemon juice in a large bowl until well combined.
Cover and refrigerate for at least 1–2 hours, until thoroughly chilled.
Churn in an ice cream maker according to the manufacturer's instructions until it reaches a soft-serve consistency, about 20–25 minutes.
Transfer to an airtight container and freeze for at least 2 hours, or until firm.
Scoop into bowls or cones, garnish with fresh mint if desired, and serve.
“Chill the base until it's cold all the way through before it goes in the machine. A room-temperature mix never freezes properly in the churn, and you'll end up with grainy sorbet instead of smooth.”
