Raspberry sorbet

Ingredients:

• 2 tbsp. sugar
• 2 tbsp of water
• 8 cups raspberries, hulled and chopped
• 1/4 cup freshly squeezed lime juice
• 0.5 cup light corn syrup

Preparation:

1. In a medium saucepan, combine the sugar and 2 cups of water and bring to a boil over medium-high heat. Reduce the heat and simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside and cool completely.
2. Place the raspberries and lime juice in a food processor and puree. Press the raspberry puree through a sieve to remove the seeds. Once the sugar syrup has cooled completely, combine it with the raspberry puree. Add the corn syrup and mix well.
3. Pour the mixture into an ice cream maker and freeze according to the manufacturer's instructions. The sorbet will be soft in the ice cream maker, but will harden once frozen.