Raspberry Apple Sorbet
|Sugar||2⁄3 Cup (10.67 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Frozen raspberries||10 Ounce (1 Packaged Thawed Undrained)|
|Tart apples||3 Large, peeled cored and pureed (Preferably Granny Smith)|
Combine sugar and water in small saucepan over medium-high heat and stir until sugar is dissolved.
Just before syrup comes to boil, remove from heat.
Allow to cool, then cover and chill.
Puree raspberries in processor or blender.
Press through sieve to remove seeds.
Add to remaining ingredients with syrup and blend well.
Finish in either ice cream maker or freezer.