Recipe: Raspberry Sorbet

1 Gently wash and drain your raspberries.
2/ In a large saucepan place the raspberries and 15 cl (0.6 cup) of water and let cook at a gentle boil for about ten minutes.
3/ Using a potato masher crush your raspberries in order to obtain the maximum amount of juice.
4/ Pass your mixture through a chinois (very fine strainer) and stir well to collect as much juice as possible.
5/ Add to your raspberry juice the powdered sugar, the cornstarch, and mix well until the sugar is completely dissolved.
6/ Let rest overnight in the refrigerator.
7/ Pour the preparation into your sorbet maker, and let churn for 35 minutes.
8/ Pour the sorbet into a container, and let set for another 2-3 hours in the freezer.
Remove the raspberry sorbet from the freezer 10 minutes before consuming.