Units Scale

Puree raspberries in a food processor until smooth. Pour through a fine-mesh sieve set over a bowl and press on the solids to extract all the juice.
Combine water, Chambord, lime juice and sugar in a small saucepan. Heat over medium heat, stirring, until the sugar is dissolved.
Stir the syrup into the fruit puree. Chill the mixture in the refrigerator until cold, about 4 hours.
Pour the sorbet mixture into an ice cream maker. Freeze according to the manufacturer’s directions. Serve and garnish with a mint leaf or two.
If you don’t have an ice cream maker, freeze the mixture in a shallow metal cake pan or ice cube trays until solid, about 6 hours.
Break into chunks and process in a food processor until smooth, stopping to scrape down the sides as needed.