• 4 cups raspberries, fresh or frozen
• 1 cup water
• 1/2 cup apple/raspberry juice
• 5 tablespoons sugar

Puree raspberries in a food processor until smooth. Pour through a fine-mesh sieve set over a bowl and press on the solids to extract all the juice. Combine water, juice and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved. Stir the syrup into the fruit puree. Freeze the mixture in a shallow metal cake pan or ice cube tray until almost solid. Break into chunks and process in a food processor. Transfer the sorbet into a freezer container and freeze at least 1 hour.