- In a small pot, bring the sugar, water and corn syrup to a boil. Simmer for 1 minute or until the sugar has completely dissolved.
- Place the raspberries in a blender. Pour the hot syrup directly over the raspberries. Purée until smooth. Strain through a sieve. Compost the seeds.
- Pour the purée into an ice cream maker. Churn for 20 minutes (or according to the manufacturer’s instructions), until the sorbet has set.
- Transfer to an airtight container and freeze for 1 hour or until the sorbet is very firm. Let sit out at room temperature for a few minutes before serving, as needed.
The addition of clear corn syrup will result in a more malleable and less crystalized sorbet.
If you are using fresh raspberries, refrigerate the purée for 2 hours before churning in the ice cream maker.