Ingredients
1 quart (about 1 pound) fresh raspberries
½ cup sugar
¼ teaspoon salt
¼ cup plus 2 tablespoons lime juice (from about 3 limes)
1½ cups sparkling water
1 teaspoon minced lime zest, for garnish (optional)
Preparation
In a medium saucepan, combine raspberries, sugar, salt and ¼ cup water. Place over medium heat, and stir about 1 minute to dissolve as much sugar as possible. Bring to a simmer, cover and reduce heat to low. Simmer until berries have begun to split apart and release their juices, 6 to 8 minutes.
Place a fine-mesh strainer over a container with a tight-fitting lid, and strain berries, pressing through as much fruit pulp as possible. Add lime juice and sparkling water, and whisk to combine. Cover, and refrigerate at least 4 hours, preferably overnight.
Churn sorbet in an ice cream maker according to manufacturer’s instructions. Pack into a container with a tight-fitting lid, and freeze 2 hours. Remove from freezer 10 minutes before serving. Spoon into dishes, and garnish with a sprinkling of lime zest.
