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.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)