Raspberry sorbet

Ingredients:

2 cups water
1 cup granulated sugar
1 (10 ounce) package frozen raspberries
1/3 cup lemon juice
Pinch of salt
1 to 2 tablespoons Kirsch

Preparation:

Combine water and sugar in saucepan. Stir over high heat to dissolve the sugar.
Bring to a boil. Reduce heat and let boil for 5 minutes without stirring.
Remove from heat and let cool at room temperature.
Strain juice from berries to make 2/3 cup. Discard berries.
Stir in lemon juice and salt. Pour into a shallow 9-inch square metal pan.
Place in freezer and freeze until firm throughout.
Remove from freezer. Break up with a wooden spoon.
Beat with mixer or in food processor until free of lumps.
Stir in Kirsch. Freeze until firm again.