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2 cups water
1 cup granulated sugar
1 (10 ounce) package frozen raspberries
1/3 cup lemon juice
Pinch of salt
1 to 2 tablespoons Kirsch
Combine water and sugar in saucepan. Stir over high heat to dissolve the sugar. Bring to a boil; reduce heat and let boil for 5 minutes without stirring.
Remove from heat and let cool at room temperature.
Strain juice from berries to make 2/3 cup; discard berries.
Stir in lemon juice and salt.
Pour into a shallow 9-inch square metal pan.
Place in freezer and freeze until firm throughout.
Remove from freezer.
Break up with a wooden spoon; beat with mixer or in food processor until free of lumps.
Stir in Kirsch.
Freeze until firm again.
Sherbet and Sorbet Recipes
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