RASPBERRY SORBET

Serves: 8

1 cup (250 mL) water

1 tsp (5 mL) powdered pectin

1/8 tsp (0.5 mL) salt

4 cups (1 L) raspberries

1/2 cup (125 mL) plus 2 tbsp (30 mL) organic sugar

1/4 cup (60 mL) light corn syrup

Heat water, pectin, and salt in medium saucepan over mediumhigh heat, stirring occasionally, until pectin is fully dissolved, about 5 minutes. Remove saucepan from heat and let cool slightly, about 10 minutes.

Process raspberries, sugar, corn syrup, and cooled water mixture in food processor until smooth, about 30 seconds.

Strain purée through finemesh strainer into bowl, pressing on solids to remove seeds and pulp.

You should have about 3 cups (750 mL) purée; discard solids. Transfer 1 cup purée to small bowl and place remaining purée in large bowl; cover both bowls with plastic wrap.

Place large bowl in refrigerator and small bowl in freezer and chill for at least 4 hours or up to 24 hours. (Small bowl will freeze solid.)

Remove purée from refrigerator and freezer. Using tines of fork, scrape frozen purée into large bowl with chilled purée. Stir occasionally until frozen purée has fully dissolved.

Transfer mixture to ice-cream machine and churn until mixture resembles thick milkshake and lightens in colour, 15 to 25 minutes. Transfer to airtight container and freeze until firm, at least 2 hours or up to 5 days. Serve.