Ingredients
- 2 cups Raspberry Syrup
- 4 pints Fresh Raspberries
- 4 cups Water
Directions
- Place raspberries in bowl of a food processor, and process until smooth. If an extra-smooth sorbet is desired, press puréed raspberries through a fine sieve to remove seeds. Whisk together puréed raspberries, water, and Raspberry syrup. Pour mixture into a baking dish or half sheet tray. Cover and freeze until solid, 6 to 8 hours.
- To make a coarsely textured granita, use a fork to scrape frozen purée into small crumbs. For a silky sorbet, transfer frozen purée to a food processor and process until smooth.
Made with Purée & Dreams Raspberry Infused Syrup.