I love using whatever is in season and right now we have an abundance of fresh raspberries from the garden. I also eat a lot of fresh pineapple, especially in the summer. It is so refreshing! I figured why not put the two together. This is just one of many different types of sorbet I make, but I thought I would share this favorite for this time of year. I also enjoy a lemon-mint (since my mint plant is huge right now) and tangerine -Basil since I have a lot of basil as well.
6oz. fresh raspberries, 2 C fresh pineapple chopped or canned crushed pineapple, 1 1/2 C simple syrup (2 C Water and 2 C Sugar), 1 C pineapple juice and 3 TB lemon juice
Place raspberries, crushed pineapple, simple syrup and pineapple juice in a large saucepan over medium to high heat. Once the pan comes to a boil, remove from the heat and puree the raspberry and pineapple mixture using an immersion blender or in batches with a blender. Use a fine mesh sieve to strain the puree and then add the lemon juice to it. Chill the base completely and pour it into a ice cream maker. Churn the sorbet in the ice cream until it becomes slushy. Once the sorbet is frozen, transfer to a container and store tightly sealed in the freezer.