Raspberry Sorbet

2 pints raspberries, washed and hulled
1 1/3 C. simple syrup
1/4 C. fresh lemon juice

Pur�e the raspberries in a food processor. You should have about 3 cups. Stir in 1 cup of the simple syrup and the lemon juice. Taste and add remaining syrup if necessary.

Pour the mixture into the bowl of the machine and freeze.

Makes about 3 1/2 cups.

Note: You might make extra pur�e and use it as a sauce under the sorbet.