Raspberry sorbet recipe

You might make extra purée and use it as a sauce under the sorbet. A fresh mint spring makes a pretty garnish.
2 pints raspberries, washed and hulled
1 1/3 cup Simple syrup
1/4 cup fresh lemon juice
Purée the raspberries in a food processor. You should have about 3 cups. Stir in 1 cup of the simple syrup and
the lemon juice. Taste and add remaining syrup if necessary.
Pour the mixture into the bowl of the machine and freeze.
Makes about 3 1/2 cups.