1.   Blend the raspberries: Put the fresh raspberries in the food processor. Mix until they are smooth. If you’d like an un-seeded raspberry sorbet then run the mixture through an fine sieve to get rid of the seeds.

2.   Mix the sweetener In an enormous saucepan, mix 3 cups of white sugar, water as well as the light version of corn syrup. Stir the mixture, then bring it to a boil on high temperatures. The mixture should simmer for approximately two minutes, or till the sugar has completely dissolving.

3.   Mixtures After the sugar is dissolving mix in the puree of the raspberry and the remaining 1 cup of water.

4.   Chill the mix Create an Ice bath by filling the bowl with ice and chilled water. Set the bowl that contains the raspberry sorbet mix inside the water bath, and stir until it is it is cool.

5.   Freeze The cooled mixture into a 9×13 inch baking dish. Cover with a lid and freeze for up to 6-8 hours or until the mixture is firm.

6.   Serve for the texture of granita make sure you scrape the frozen mixture using a fork to make tiny crumbles. To make a more smooth raspberry sorbet make sure to transfer the frozen mixture into a food processor, and then process until smooth.