Raspberry Sorbet

As we come upon the summer season, it is berry season.  You can use fresh, fresh then frozen or store bought frozen berries for this recipe.  The lemon juice adds some acidity to cut the sweetness and the vodka prevents it from freezing like a brick and it is still smooth.  This sorbet is so refreshing on a hot summer day and a great way to use those berries you bought and don't know what to do with.  You need an ice cream maker for this recipe.  This recipe is dairy free and much lighter than ice cream. 
Ingredients:

2 cups water
1 1/2 cups sugar
2 TBS lemon juice, freshly squeezed
2 TBS vodka, raspberry flavor preferred
4 cups raspberries
pinch salt

Here's how:

Make a simple syrup by placing the water and sugar in a small pot a bringing it to a boil.  There is no need to stir, just let it come up to temperature.  You want all the sugar to be dissolved.  This takes 5 minutes on high heat.

Water and sugar

After 5 minutes

Combine all the rest of the ingredients in a food processor and process until smooth.

Half the berries

Freshly squeezed

Vodka

All the ingredients in the food processor

Strain the mixture through a fine mesh sieve to remove the seeds.  I had to do 2 batches in order to fit it all into the sieve.  Use a spatula to push the liquid through the sieve.

Strainer

After being put strained, these are the seeds that are left

Liquid after straining

Discard the seeds and place the strained liquid into the refrigerator to chill.  Keep it there for at least 3 hours but overnight is best.
Pour the mix into your ice cream maker and churn for 20 minutes.

Freezer bowl on the ice cream machine

Sorbet just starting to churn

Fully churned

Remove the sorbet from the bowl of the ice cream maker and place the sorbet into the freezer to firm up.  Keep it in for 2 hours or overnight.

Removed from the machine and ready for the freezer