A basic recipe that can be used for other berries as well. The amount of sugar syrup may need a little adjusting according to the sweetness of the fruit, but don't omit the lemon juice—it helps bring out the fullest fruit flavors.
Nutrition per serving may change if servings are adjusted.
¾ cups water
1¾ cups sugar
3 tablespoons lemon juice
1½ tablespoons crème de cassis
3 pints red raspberries
Combine water and sugar in a medium saucepan and bring to a boil, stirring to dissolve the sugar. Boil for 2 minutes, then remove from the heat. Stir in the lemon juice and creme de cassis. Transfer to a medium bowl and let cool completely.
Puree the raspberries in a food processor, then strain through a fine-meshed sieve into the bowl containing the sugar syrup. Chill until cold, then process in an ice cream maker according to the manufacturer's directions. (Alternatively, freeze the mixture in a shallow metal cake pan or ice cube tray until almost solid. Break into chunks and process in a food processor.) Transfer the sorbet into a freezer container and freeze at least 1 hour.
Make Ahead Tip: The syrup (Step 1) can be made up to 3 days in advance and refrigerated. Freeze the sorbet for up to 1 day. Let soften slightly in the refrigerator for 15 to 20 minutes before serving.