Raspberry Sorbet

In a saucepan, stir together the sugar and 1 cup (8 fl. oz./250 ml) water. Place over medium-high heat and bring to a steady boil. Boil, stirring frequently, until the syrup is clear with no visible grains of sugar, 1 to 2 minutes. Add the raspberries and return to a boil. Reduce the heat to medium-low and simmer gently, stirring constantly, until the berries are very soft, 1 to 2 minutes.

Set a fine-mesh sieve over a bowl. Pour the mixture through the sieve, pressing hard on the berries with a large metal spoon to push as much fruit puree through the sieve as possible. If the seeds clog the sieve, use a rubber spatula to scrape them out and then discard. Let cool to room temperature, 10 to 15 minutes. Stir in the lemon juice.

Cover the bowl with plastic wrap and refrigerate until the sorbet mixture is very cold, at least 3 hours or up to 8 hours.

Prepare an ice cream maker with at least a 1-quart (1-l) capacity according to the manufacturer’s directions. Remove the plastic wrap from the bowl, pour the sorbet mixture into the ice cream maker and churn until it has thickened and mounds on the paddle. During the last 1 minute of churning, add the liqueur and continue to churn until incorporated.

The sorbet can be served immediately, but for a fuller flavor and a firmer consistency, transfer the sorbet to a plastic freezer container, cover tightly and freeze until firm, at least 3 hours or up to 2 days. Makes about 1 quart (1 l).

Adapted from Williams-Sonoma Frozen Desserts (Weldon Owen 2014)