The verdict: DIVINE. (That's not an adjective I use very often... but it was that good!)
It's a fairly simple treat with few ingredients, but the recipe calls for passing the ingredients through a fine mesh sieve to eliminate the seeds. This was a bit of work but well worth the effort. The recipe was also a great use for my immersion blender but I imagine one could also use a blender or food processor to blend up the fruit.
2 cups water
1 1/2 cups granulated sugar
4 cups frozen raspberries, thawed
In a medium sized pot over medium heat, combine water and sugar. Cook, stirring occasionally until the sugar is dissolved. Remove from heat, add in salt and berries. Blend with an immersion blender until smooth.
Poor half of the mixture into a fine mesh sieve and use a rubber spatula to mash the the fruit puree through the sieve. This is a bit time consuming but it's nice to get the seeds out of there.
Refrigerate the puree until very cold (I actually put it in the freezer to hurry along the cooling).
Place the fruit puree into the bowl of your ice cream maker and churn until frozen (accordingn to your ice cream maker instructions). The sorbet will be soft. If a firmer texture is desired, place in the sorbet in freezer in a plastic container with a tight fitting lid.
My husband went back for seconds later in the evening and the sorbet had firmed up a bit and had a really nice, creamy texture (not icy).
Looking forward to trying more fruity sorbets!