Chef Andre's Raspberry Sorbet
Ingredients:
- 2 cups Water
- 1 cup Sugar
- 1 1/2 tablespoons Kirsh
- pinch Salt
- 1 Pint Fresh Raspberries
- 1/3 cup Lemon Juice
Steps:
- Combine water and sugar in sauce pan. Stir over high heat to dissolve the sugar. Bring to a boil for 5 minutes without stirring. Remove from heat and let cool to room temperature. Puree Raspberries in blender and strain. Stir in lemon juice and salt into 2/3 cup of raspberry juice. Pour into a shallow 9 inch square metal pan. Freeze.