24oz. raspberries (thawed if frozen)
8 fl. oz. water
1 c. sugar
6 fresh sage leaves
1. In a small saucepan over med heat cook sugar water and sage leaves until the sugar is completely dissolved into the water. Let cool. *This is called a simple syrup. Adding the sage leaves will infuse their flavor into the syrup.
2. While simple syrup is cooling, puree raspberries in food processor until smooth. Strain if you do not want the seeds in your sorbet.
3. When the simple syrup has cooled, remove sage leaves and while food processor is running pour syrup in until blended.
4. Freeze in ice cream machine according to manufacturers instructions.
*you could also substitute blackberries. They go very nicely with sage.