Instructions: Make a syrup by combining the water & sugar in a non-corrosive pot & bring to a boil. Simmer for 5 minutes. Remove from heat & let cool.

Puree the raspberries in a food prcoessor & strain through a fine sieve to remove the seeds. Combine the syrup, raspberries, vinegar, lemon juice & framboise. Freeze following the instructions for making Lemon Sorbet.

VARIATION: Blackberry Sorbet. Substitute blackberries for the raspberries, 1/2 ts balsamic vinegar for the raspberry vinegar & 1 tb blackberry brandy for the framboise.

You can use frozen raspberries as well. Double the amount of framboise & decrease the sugar to 1/4 c.

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