Fat Free Raspberry Sorbet Recipe

1 cup granulated sugar
2/3 cup water
2 tbsps. light corn syrup
2 pounds frozen, unsweetened raspberries, thawed



Directions

In a pan, combine the water, sugar, and corn syrup, and heat on "low".

Cook, stirring until the sugar is dissolved, about 4 minutes.

Increase the heat to "high" and bring to a boil.

Remove from heat and set aside.

In a food processor or a blender, process the thawed raspberries, with the juice, until smooth.

Strain the berry puree through a coarse mesh strainer to remove the seeds, or put the puree through a food mill to remove the seeds.

Discard the pulp.

Combine the berry puree and the cooled syrup in the blender and process until smooth.

Pour into a bowl, and chill thoroughly.

Transfer the berry mixture to an ice cream maker and follow the manufacturer's instructions for making sorbet.

*If you do not have an ice cream maker, place the mixture in the freezer, and remove every 1/2 hour and stir with a fork or electric mixer till sorbet is firm frozen. (this should take about 2 to 4 hours).

Yields 4 - 5 cups.

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