“Raspberry Sorbet with Spearmint” – by”Having Tea” by Tricia Foley
6 cups fresh raspberries, cleaned, hulled, and dried
2 cups sugar
2-1/4 cups fresh strained orange juice
1 teaspoon finely chopped, fresh spearmint leaves, plus several whole leaves
1/3 cup Triple Sec liqueur
Combine the raspberries, sugar, orange juice, and chopped spearmint leaves in a large bowl. Allow to marinate for 1 hour.
Put the mixture into a blender or food processor and puree. Stir in the Triple Sec. Then pour the mixture into two ice-cube trays with the ice-cube sections removed (or pans of similar size). Freeze until not quite firm; then scoop the mixture back into the blender or food processor and beat until just slushy. Return the mixture to the trays until almost firm and beat again in the blender or food processor. Freeze and beat again, this time allowing the sorbet to freeze almost solid. (note: If your sorbet freezes completely, let it soften in the refrigerator for about 30 minutes before serving.) Garnish each serving with whole spearmint leaves.