Directions

1. Prepare a simple syrup with the water and sugar bycombining both in a medium saucepan set over mediumlowheat. Cook mixture until the sugar is fully dissolved.
2. Once the simple syrup is ready, add the salt and theraspberries. Using an immersion blender, blend themixture until smooth.
3. Strain half of the mixture through afine mesh strainer to remove the seeds. Use a spatula toaid in passing the purée through the strainer.
4. Remove seeds and repeat with the second half. Cover andrefrigerate 2 to 3 hours, or overnight.
5. Turn on the Cuisinart® ice cream maker; pour the mixture into the frozen freezer bowl and let mix until thickened, about 15 to 20 minutes. The sorbet will have a soft, creamy texture.
6. If a firmer consistency is desired, transferthe sorbet to an airtight container and place in freezer forabout 2 hours.
7. Remove from freezer about 15 minutesbefore serving.