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Print this Recipe    Raspberry Sorbet

Raspberry Sorbet
yield 1 quart

2 1/2 cups raspberry puree (2-3 pints fresh or 2 bags frozen, unsweetened)
2 cups simple syrup

Puree the raspberries. Pass through a medium mesh sieve and then
a fine sieve (we used a conical sieve called a chinois) to remove
seeds. You can use a wooden spoon to force the pulp through.
Combine puree and syrup and freeze in ice cream maker according to
manufacturer's instructions.

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