6 cups fresh raspberries, cleaned, hulled
and dried
2 cups sugar
2 1/4 cups fresh strained orange juice
1 tsp finely chopped, fresh spearmint
leaves, plus several whole leaves
1/3 cup Triple sec liqueur
Method :
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 purée. 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.
