Summery Raspberry Sorbet

• 2 pounds, 7/8 ounces, weight Raspberries
• 1/2 pounds, 1/2 ounces, weight Icing Sugar
• 2-1/8 ounces, weight Honey
• 1 pinch Salt

1. Place raspberries into a blender and blitz into a pulp. Using a fine sieve, pass the pulp to remove the seeds so you end up with a smooth puree. To this puree, add the remaining ingredients and combine together with a whisk.
2. Add mix to an ice cream maker and churn for approximately 30 minutes, until it reaches a thicker consistency similar to ice cream. Of course you are going to eat some immediately, but take whatever you may have left and put into a Tupperware container to store in the freezer.
3. If you do not have an ice cream maker, simply put the mixture in a Tupperware box and place in the freezer, whisking it every 15 minutes so it freezes evenly. Keep whisking until it has a thick consistency. It will not be quite as smooth as using a churner and will be a slightly longer process, but it's not too taxing and is definitely worth the effort.

weight raspberries, weight icing sugar, honey, salt

Taken from tastykitchen.com/recipes/desserts/summery-raspberry-sorbet/ (may not work)