Raspberry Sorbet
From: Edith Russo
Recipe by: Cook's Illustrated, August 1995, Number Fifteen

3 cups raspberries -- * see note
1/2 cup water
1 cup sugar
1 tbsp lemon juice
1 tbsp vodka -- * see note

Puree raspberries with water until smooth. Should make 2 cups.

Combine raspberry puree with remaining ingredients in large bowl. Stir for several minutes until sugar has dissolved.

Pour mixture into small container and refrigerate until mixture is no more than 40F.

Pour chilled mixture into container of ice cream machine and churn until frozen.

NOTES: Can use blackberries, strawberries, cantaloupe or papaya instead of raspberries. Get enough fruit to make 2 cups fruit puree. Can substitute berry liqueur for the vodka.

I omit the vodka. It's supposed to make the sorbet creamier. I didn't like that texture.