BEST RASPBERRY SORBET
Steps:
- In small saucepan, whisk to dissolve pectin and salt in water over med-high. It should take about 5 mins to fully dissolve; then let cool for 10 mins and pour into blender. Add raspberries and sugar, and corn syrup. Blend for 30 secs until smooth. Strain. Measure out 1c of strained mixture and place in freezer for 4 hrs; place the rest in fridge for the same amount of time. Stir both portions together, then put in ice cream machine for 15-25 mins. Transfer to a container for 2 hrs or up to 5 days.
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