The weather is getting so warm here and this time of year I always love making refreshing desserts. Sorbet is one of my favorites to make because it uses few ingredients and is usually pretty easy. There are so many different types of fruit sorbets you can make it’s so fun to experiement with. Recently, I made this raspberry sorbet. It was the perfect amount of sweetness and tart. It’s the perfect little treat when people come over or for a warm summer afternoon with the kids.

R A S P B E R R Y    S O R B E T 

(recipe source, Cuisinart)
2 cups water
1 1/2 cups granulated sugar
pinch of table salt
4 cups frozen raspberries, thawed

(this particular recipe only works with an ice cream maker)
1. Combine the water and sugar in a medium saucepan on medium low heat. Cook mixture until the sugar is fully dissolved.
2. Add the salt to the raspberry syrup. Using an immersion blender, blend the mixture until smooth, or put in a blender. Strain half of the mixture through a fine mesh strainer to remove the seeds. Use a spatula or spoon to aid in passing the puree through the strainer. Remove seeds and repeat with the second half. Cover and refrigerate 2-3 hours or overnight.
3. Turn on your ice cream maker, pour the mixture into the frozen freezer bowl and let mix until thickened, about 15-20 minutes. It will have a soft texture, so I kept mine in the freezer in an airtight container for another 2 hours.
4. Top with fresh raspberries and serve.