slightly adapted from Paula Deen for Food Network
2 c. white sugar
2 c. water
2 fresh mint leaves
2 quarts raspberries
1/4 c. lime juice
1/2 c. light corn syrup
Combine sugar and water in a saucepan and bring to a boil. Reduce heat to a simmer and add mint leaves. Simmer for about 3 minutes or until sugar dissolves. Remove mint leaves and cool completely.
In a blender or food processor puree raspberries and lime juice. Press puree through a strainer to remove seeds. If you don't mind a few seeds just leave them in!
Combine cooled sugar sugar mixture, raspberry puree, and corn syrup. Stir well.
Pour mixture into ice cream maker and freeze according to manufacturer's instructions.
Sorbet will be soft after churning but will firm up after freezing.