Raspberry Sorbet

Ingredients

• 1 cup water
• 1 teaspoon Sure-Jell (for less or no sugar needed recipes)
• 1/8 teaspoon salt
• 1 1/4 pounds (4 cups) raspberries
• 1/2 cup plus 2 tablespoons sugar
• 1/4 cup light corn syrup

Directions

1. Combine water, Sure-Jell, and salt in a medium saucepan. Heat over medium-high heat, stirring occasionally, until the Sure-Jell is fully dissolved, about 5 minutes.
2. Remove saucepan from heat and let the mixture cool slightly, about 10 minutes.
3. Process raspberries, sugar, corn syrup, and the water mixture in a blender or food processor until smooth, about 30 seconds.
4. Strain the mixture through a fine mesh strainer, pressing on the solids to extract as much liquid as possible.
5. Transfer 1 cup of the mixture to a small bowl and place the remaining mixture in a large bowl. Cover both bowls with plastic wrap.
6. Place the large bowl in the refrigerator and the small bowl in the freezer; cool completely, at least 4-24 hours.
7. Remove both mixtures from the refrigerator and freezer. Scrape the frozen base from the small bowl, breaking it up as you do, and transfer it along with the large bowl’s mixture into the ice cream machine.
8. Churn until the mixture has the consistency of a thick milkshake and the color lightens, 15-25 minutes.
9. Transfer sorbet to an airtight container, pressing firmly to remove any air pockets, and freeze until firm, at least 2 hours. Serve. (Can be frozen up to 5 days.)