2 cups water
1/4 cup sugar
10 oz bag of frozen raspberries
Dissolve sugar in 2 cups of water over low heat. Add raspberries and remove from heat. Stir mixture until raspberries are thawed and everything has cooled to room temperature. I prefer to pass the mixture through a food mill with the finest plate, but you can use a blender if you don't have one. Once the mixture is pureed (even if using the food mill) pass it through a fine mesh sieve to remove the remaining seeds. Cool in the fridge and then freeze according to your ice cream maker's instructions.
Serve the red raspberry sorbet alongside fresh blueberries and enjoy!