Begin by preparing the raspberry base, which forms the foundation of this invigorating dessert. Purée 1 lb (500g) of fresh raspberries in a food processor until completely smooth, then push the purée through a fine sieve to remove all seeds, ensuring a silky texture.
In a separate saucepan, combine ⅔ cup (175g) of granulated sugar with 1 pint (600ml) of water and heat gently until the sugar completely dissolves. Bring the mixture to a boil and maintain a rolling boil for exactly 5 minutes, which helps create the proper syrup consistency. Pour this sugar syrup into a bowl and allow it to cool completely to room temperature.
Once the syrup has cooled, stir in the reserved raspberry purée along with the juice of 1 orange, mixing thoroughly to combine all flavors evenly. Transfer this mixture into a freezerproof container.
At this point, follow the freezing method outlined in the Lime Sorbet recipe, which typically involves incorporating 3 egg whites into the mixture and churning periodically during freezing to achieve the desired creamy, smooth texture characteristic of quality sorbet. The egg whites are essential for breaking up ice crystals and creating that distinctive light, airy consistency.
Before serving, remove the sorbet from the freezer and allow it to soften slightly for easier scooping. Present each portion garnished with fresh raspberries and delicate mint sprigs to enhance both the visual appeal and flavor of this vibrant frozen dessert.
