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Raspberry Sorbet

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  • 2 cups water
  • 2 cups sugar
  • 2 pints red raspberries
  • 1/2 teaspoon salt
  • 1/2 cup Chambord or raspberry liquor


  1. Bring water, sugar, salt, and Chambord to a boil and simmer for 2-3 minutes until all sugar is dissolved.

  2. Add the salt and while mixture is cooling. Puree the raspberries and put through a fine strainer or cheescloth to remove the seeds.

  3. Add the strained puree to the syrup mixture and chill well.

  4. Freeze in a ice cream freezer. Let firm in freezer for about an hour before serving.

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