INGREDIENTS

2 cups water
2 cups sugar
½ cup chopped mint
2 cups raspberries
zest and juice of 1 lemon

PREPARATION

Make a simple syrup in a medium saucepan by combining the sugar and water and chopped mint. Bring to a boil until sugar dissolves, simmer for 5 minutes, take off burner, add lemon zest and lemon juice, cool, strain, and set syrup aside. In a food processor, blend up the raspberries until a puree forms. The raspberries at this point can be strained for a finer, smoother sorbet. However, we prefer it a bit earthier and recommend keeping the seeds. Mix simple syrup and pureed raspberries and follow ice cream maker instructions for making sorbet.