Raspberry Kirsch ice cream

TIMEING

Total Time: 30 mins, plus freezing time

Active Time: 10 mins


INGREDIENTS

1 cup granulated sugar (YOU CAN USE SUGAR FREE ALSO)

2/3 cup water

5 half-pint baskets raspberries (about 6 to 7 cups)

Kirsch, to taste (optional)

INSTRUCTIONS

1. Combine sugar and water in a small saucepan and bring to a boil over high heat, stirring until sugar is completely dissolved. Set syrup aside to cool slightly.
2. Purée raspberries in a food processor or blender until smooth. Pour through a fine mesh strainer, pressing on the solids with a spoon or spatula to remove as much liquid as possible (do not push the seeds through). Discard the seeds and solids.
3. Combine raspberry purée and syrup and, if using, a few drops of Kirsch. Cover mixture and place in refrigerator to chill thoroughly, at least 3 hours or overnight.
4. Freeze raspberry mixture in an ice cream maker according to the instructions. The sorbet will keep in the freezer for up to 1 week.