Raspberry Sorbet

Ingredients:
6 Cups Raspberries (or two bags of frozen berries)
1/4 C plus 2T Water
1 1/4 C Simple Syrup

Blend raspberries and water in food processor until smooth.
Pour through fine mesh strainer, extracting as much liquid as possible.
Discard solids, pour liquid into an airtight container and refrigerate at least 8 hours.
Combine raspberry juice and simple syrup in ice cream maker and stir for 7-12 minutes or until desired consistency.
Transfer to airtight container, freeze for at least 2 hours.

Simple Syrup Recipe:
2 C Sugar
2C Water

Combine sugar and water in saucepan.
Bring to boil over medium-high heat.
Cook and stir until sugar dissolves completely - about 10 minutes.
Transfer to ice bath and stir until well chilled.
Refrigerate until ready to use.