Italian fruit ice (sorbet)

Ingredients:

Raspberry puree

• 340 g frozen raspberries, defrosted
• 1/4 cup chopped fresh mint leaves
• 1.5 tbsp lemon juice (from 1 lemon)
• 3-4 tablespoons simple sugar syrup, recipe below
• Additional device: 14 wooden popsicle sticks

Simple sugar syrup

• 1/4 cup water
• 0.5 cups of sugar

Preparation:

1. In a blender, combine the raspberries and mint. Puree until smooth. Add lemon juice and 3 tablespoons of simple syrup. Blend. Taste the mixture and add the remaining 1 tablespoon of syrup if needed. Transfer the mixture to an ice cube tray and freeze for about 30 minutes or until completely frozen. Insert wooden skewers and return the trays to the freezer for another 3-5 hours.
2. Simple sugar syrup:
   
   Combine water and sugar in a saucepan and heat over medium heat. Bring to a boil, reduce heat, and simmer for 5 minutes, until the sugar is completely dissolved. Remove from heat and let the syrup cool. Any remaining syrup can be stored in an airtight container in the refrigerator.
   Exit: 0.5 tbsp.