Raspberry sorbet #1

Yield: 8 Servings

Measure Ingredient
2½ cup Raspberry puree (2-3 pints fresh or 2 bags frozen; unsweetened)
2 cups Simple syrup (see recipe)

Puree the raspberries. Pass through a medium mesh sieve and then a fine sieve (we used a conical sieve called a chinois) to remove seeds. You can use a wooden spoon to force the pulp through. Combine puree and syrup and freeze in ice cream maker according to manufacturer's instructions.

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