Fresh Red Raspberry Sorbet

This time of year we love sitting on the porches in the evenings, enjoying an adult beverage (see recipe for Peach Sangria here) or devouring some of this yummy sorbet. One of the many perks of living up on the mountain is the abundance of wild red raspberries growing in the woods around us.

Fresh Raspberry Sorbet (Splenda version)
1 cup water
1 cup granulated Splenda
3 T lemon juice
1 T light corn syrup
5 cups fresh red raspberries, divided

In a saucepan, bring Splenda and water to a boil. Let boil for about 30 seconds. Put 4 cups of raspberries, corn syrup, and lemon juice in a blender; blend until smooth. Put the mixture through a fine sieve if you want (we actually don't mind the small seeds in ours) then combine with the water and Splenda mixture. Refrigerate to chill thoroughly.

Put the mixture into an ice cream freezer and follow manufacturer's directions for making sorbet. After removing sorbet from the ice cream freezer, mix the remaining 1 cup of berries in by hand. Scoop into freezer safe containers and freeze for a few hours before serving. Makes about 3-4 cups