- 700g Fresh red raspberries
- 100ml Honey
- 950ml Water
- 1750g White Sugar
- 100ml Corn Syrup
Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
Combine 750ml of water, sugar and corn syrup in a large saucepan, stir to combine. Bring to boil over high heat. Boil until sugar is dissolved, about 2 minutes, do not stir. Stir the sugar water and the remaining 250ml of water into the raspberry puree.
Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cook. Poor cooled puree into a baking dish, and cover, freeze until sold (around 6 hours).
To make coarsely textured sorbet, use a fork to scrape frozen puree into small crumbs. For a deliciously sorbet, transfer frozen puree to a food processor and process until smooth.