Raspberry Sorbet or Granita So Tasty

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Raspberry Sorbet or Granita

"No ice cream device required! Partially sweetened with honey to offer it a delicious solar-ripened best. Very tart and really flavorful. This recipe is versatile, as the finished product can be an icy granita or clean sorbet. "

Ingredients :

4 (6 ounce) bins clean pink raspberries
half of cup honey
four cups water, divided
3/4 cup white sugar
1/2 cup light corn syrup

Instructions :

Prep : 20M	Cook : 10M	Ready in : 6H25M

Place raspberries in work bowl of a meals processor, and manner until clean. If an additional clean sorbet is preferred, press pureed raspberries through a excellent sieve to eliminate seeds. Whisk together pureed raspberries and honey in a massive bowl.
Combine 3 cups of water, sugar, and corn syrup in a massive saucepan; stir to combine. Bring to a boil over excessive heat. Boil until sugar is dissolved, approximately 2 minutes; do not stir. Stir the sugar water and the ultimate 1 cup of water into the raspberry puree.
Make an ice bathtub by using filling a completely massive bowl with water and ice. Set the bowl of raspberry puree in the ice tub, and whisk until cool. Pour cooled puree right into a 9x13 baking dish, and cover; freeze until strong, 6 to eight hours.
To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, switch frozen puree to a food processor and process until easy.

Notes :

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