Ingredients

3/4 C. water
1/3 C. sugar
1 pint ripe raspberries
1/2 tsp. raspberry vinegar
1/4 C. lemon juice
1 Tbsp. framboise, optional

Cooking Instructions

Make a syrup by combining the water and sugar in a non corrosive pot and bring to a boil. Simmer for 5 minutes. Remove from heat and let cool. Puree the raspberries in a food processor and strain through a fine sieve to remove the seeds. Combine the syrup, raspberries, vinegar, lemon juice and framboise. Freeze following the instructions for making Lemon Sorbet. VARIATION: Blackberry Sorbet. Substitute blackberries for the raspberries, 1/2 tsp. balsamic vinegar for the raspberry vinegar and 1 Tbls. blackberry brandy for the framboise.
 
 
"Eat anything that is sold in the meat market without asking questions for conscience' sake;" (1Corinthians 10:25)