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Place the sugar and water in a pot and heat until the sugar dissolves (usually before the water starts boiling).
2.
Do not stir, but instead set the mixture aside to cool and then place in the refrigerator until it is completely cold.
3.
Mix the cold syrup with the raspberries and creme de cassis or creme de cacao in a food processor or blender.
4.
Whiz until smooth and then (if desired) push through a sieve to remove the berry seeds (if you like a little crunch in your sorbet, you can leave the seeds in).
5.
Freeze the mixture in an ice cream maker.
6.
If you don?t have an ice cream maker, you can also do it by hand, by stirring the frozen edges into the center every hour or so until it is nearly frozen.
Raspberry Sorbet
1.Place the sugar and water in a pot and heat until the sugar dissolves (usually before the water starts boiling).
2.
Do not stir, but instead set the mixture aside to cool and then place in the refrigerator until it is completely cold.
3.
Mix the cold syrup with the raspberries and creme de cassis or creme de cacao in a food processor or blender.
4.
Whiz until smooth and then (if desired) push through a sieve to remove the berry seeds (if you like a little crunch in your sorbet, you can leave the seeds in).
5.
Freeze the mixture in an ice cream maker.
6.
If you don?t have an ice cream maker, you can also do it by hand, by stirring the frozen edges into the center every hour or so until it is nearly frozen.
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Normal
10 - 20 min
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