Author: story of a kitchen (minimally adapted from emeril lagasse)
Recipe type: dessert
Prep time:
Cook time:
Total time:
Ingredients
2 cups water
2 cups sugar
4½ cups fresh raspberries (about 18 ounces)
3 tablespoons fresh lemon juice
Instructions
In a heavy saucepan, combine the sugar and water and bring to a boil. Reduce the heat and simmer, stirring until the sugar is dissolved, 6 to 8 minutes. Remove from the heat and cool. Store in an airtight container in the refrigerator until completely chilled, about 3 hours (I did mine overnight).
Divide the simple syrup,* raspberries, and lemon juice into 2 equal portions. In a food processor, process each batch on high speed until smooth. Strain the mixture through a fine-mesh strainer into a clean bowl and chill in the refrigerator for at least 2 hours.
Pour the raspberry mixture into an ice cream machine and churn according to the manufacturer's directions. Put the sorbet into a plastic container and store in the freezer until needed. Yield: 1 quart.
Notes
* The original recipe stated that there would be more than 3 cups of syrup and to only use 3 cups for this recipe. I only ended up with 2½ cups total. I used all of it, not feeling like I needed to make more for the requested 3 cups because the berries were sweet enough.
Recipe by story of a kitchen at https://www.storyofakitchen.com/dessert-recipes/raspberry-sorbet/