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what you need:

2 cups water
1 1/2 cups granulated sugar
pinch salt
1 package frozen raspberries = about 3 cups
1 small container fresh raspberries = 1 cup

what you do:

Puree together both raspberries in a food processor.  In a medium saucepan cook together the water and sugar over med-low heat, cook until the sugar is fully dissolved.  Add the salt and raspberry puree.  Strain half the mixture at a time through a fine mesh strainer to remove the seeds.

Cover and refrigerate for 2 -3 hours or overnight.  Turn on your ice cream maker and pour in the raspberry mixture.  Mix until thickened about 15-20 minutes.  Pour the sorbet in an air tight container and place in freezer until desired firmness or until ready to serve.

 

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