1For best consistency, all ingredients should be chilled.
2Puree raspberries and strain through a fine sieve.
3Combine puree with other ingredients and stir for several minutes until all sugar is dissolved.
4Transfer berry mixture to ice cream freezer and process according to manufacturer’s instructions.
5Spoon berry sorbet into covered air-tight container and freeze at least two hours to harden.
6ICE TRAY METHOD
7Pour the berry mixture into a shallow pan so that the mixture is no more than 2” deep. An 8” cake pan, bread loaf pan or an ice cube tray with slats removed all make suitable containers.
8Cover with foil and freeze about 1 ½ to 2 hours - mixture will be almost firm, but still soft and pliable.
9(If you’ve waited a little too long, simply allow to thaw on counter a few minutes before cutting.)
10Remove from freezer, cut into chunks and transfer to mixing bowl.
11Beat with hand mixer just until slushy and smooth.
12Return to original pan, cover with foil and freeze until firm - at least two hours.
13Remove sorbet from freezer about 15 to 20 minutes before serving time, and place in refrigerator to soften before scooping.
From the website of the Oregon Raspberry & Blackberry Commission , www.oregon-berries.com/, which has lots of good recipes.