An ice cream maker is needed to make this recipe.  This sorbet is perfect as a palate cleanser between the courses of a gourmet meal when entertaining.  It’s also a refreshing dessert.

12 ounces (340 g)    frozen raspberries

3    kiwi fruit

2 cups (500 mL)    white sugar

1 3/4 cups (430 mL)   water

4 teaspoons (20 mL)   fresh lemon juice

Place the freezer bowl for the ice cream/sorbet maker in the freezer overnight.

Defrost the raspberries.  Peel the kiwi fruit.

Place the raspberries and kiwi fruit in a food processor.  Process until smooth.

Press the fruit mixture through a sieve to remove the seeds from the pulp.  Discard the seeds.  Set the seedless fruit in a bowl in the refrigerator to chill.

In a saucepan, combine the sugar and water over medium high heat.

Bring to a boil.  Reduce the heat to low.  Cook and stir for 3 minutes.

Pour the sugar mixture into a bowl.  Set in the refrigerator to chill.

Stir the lemon juice into the raspberry and kiwi mixture.  Add fruit mixture to the chilled sugar mixture.  Stir well.

Pour into the freezer bowl.  Place the freezer bowl on the ice cream/sorbet maker.

Mix for 25 to 30 minutes.  Transfer the sorbet to an airtight covered container and place in the freezer until firm.