Raspberry Sorbet

Step 1
Place raspberries in the bowl of a food processor; blend until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.

Step 2
Combine 3 cups of water, sugar, and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved, without stirring, about 2 minutes. Stir sugar water and remaining 1 cup of water into raspberry puree.

Step 3
Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 9×13-inch baking dish; cover and freeze until solid, 6 to 8 hours.

Step 4
To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.