Raspberry Thor Bay sorbet

Bring the water, a pinch of salt and one teaspoon of pectin to a light simmer, whisking constantly until the pectin has melted and the mixture is homogenous.

Cool to room temperature about 20 minutes.

Process the raspberries, granulated sugar and the cooled pectin mixture 30 seconds in a food processor until smooth apart from the seeds and pulp.

Strain out the seeds and pulp with a spoon and then a soup ladle, pressing all the liquid out of the solids.

Freeze one cup of the mixture and chill the remainder eight hours; the frozen chunk seeds the sorbet with ice crystals so it freezes faster and ends up less icy.

Add the frozen chunk to the chilled mixture and work it smooth; a potato masher works well.

Churn 15 to 25 minutes, then pack into a container and freeze at least two hours.