Raspberry Sorbet with Campari

If you like your desserts more tart than sweet, this sorbet is for you. And if you're a little addicted to the pleasantly bitter taste of Campari, this sorbet is really for you. It's more tart than sweet with a bitter kick that makes for an especially clean-tasting sorbet.

36 oz (5½ cups) raspberries, rinsed
¾ cup sugar
¼ cup water
3 Tbsp. Campari
½ tsp. orange zest, freshly grated from 1 orange
¼ tsp. kosher salt
½ tsp. lemon juice, freshly squeezed

In a blender combine raspberries, sugar, water and Campari. Blend on medium until raspberries are completely pureed, 30 seconds to 1 minute. Pour through a fine mesh strainer into a measuring cup, pressing on strainer with a spoon to separate juice from seeds. Measure out 3 cups of puree and discard remainder.

Transfer puree to a mixing bowl and stir in orange zest, then add salt, followed by lemon to taste. Cover mixture and chill in refrigerator until very cold, about 2 hours, and churn in ice cream maker according to manufacturer's instructions. Transfer sorbet to an airtight container and chill in freezer for at least 4 hours before serving.

Makes 1 quart.