Raspberry Sorbet

I'll be the first in my family to admit that there wasn't much about our move to Southern California that was easy. There were unwelcome delays, rounds of illness, lots of homesickness, and weeks of loneliness. The only bright spot in the process of getting settled here has been the overwhelming blessing of being part of a very awesome church family. This week we packed up the picnic gear and spent our Wednesday evening in fellowship with some of those very awesome people. Someone (I'm embarrassed to say I don't even know who) pulled up in a truck with enough quickly ripening raspberries (and other produce) to bless each and every family with an entire flat! Wow! Obviously we've got to use up these berries quickly, so yesterday I set out to make some fresh raspberry sorbet.
Raspberry Sorbet
slightly adapted from Paula Deen for Food Network
2 c. white sugar
2 c. water
2 fresh mint leaves
2 quarts raspberries
1/4 c. lime juice
1/2 c. light corn syrup

Combine sugar and water in a saucepan and bring to a boil. Reduce heat to a simmer and add mint leaves. Simmer for about 3 minutes or until sugar dissolves. Remove mint leaves and cool completely.

In a blender or food processor puree raspberries and lime juice. Press puree through a strainer to remove seeds. If you don't mind a few seeds just leave them in!

Combine cooled sugar sugar mixture, raspberry puree, and corn syrup. Stir well.

Pour mixture into ice cream maker and freeze according to manufacturer's instructions.

Sorbet will be soft after churning but will firm up after freezing.