Here's the recipe adapted from the Cuisinart Recipe Booklet:
2 cups water
1 1/2 cups granulated sugar
1 package frozen raspberries = about 3 cups
1 small container fresh raspberries = 1 cup
Puree together both raspberries in a food processor. In a medium saucepan cook together the water and sugar over med-low heat, cook until the sugar is fully dissolved. Add the salt and raspberry puree. Strain half the mixture at a time through a fine mesh strainer to remove the seeds.
Cover and refrigerate for 2 -3 hours or overnight. Turn on your ice cream maker and pour in the raspberry mixture. Mix until thickened about 15-20 minutes. Pour the sorbet in an air tight container and place in freezer until desired firmness, I left mine in overnight.
The soft, just churned sorbet
After freezing overnight, ready for scooping and serving!
And ready for eating!
Ice Cream Maker available here: