In the July issue of Martha Stewart, she had a recipe card for raspberry sorbet. It is the easiest thing I have ever made with such a high pay-off.
Pulse 12 oz of frozen berries in food processor. Mix together 1/4 cup sugar and 1/4 cup water until sugar dissolves. Add to berries and pulse until smooth. Put it in an air tight container for at least 30 minutes. Serve with homemade whipped cream. Makes about 4 servings.
I've made this twice now, once with raspberries and once with a triple berry mixture. Both so very good. The raspberry sorbet is a gorgeous, bright color and is very tart, which I love. The triple berry is sweeter and very tasty. I bought a large bag of frozen berries, made three batches, and put them in the same container to keep in the freezer. I plan on having some of this in my freezer at all times this summer.
(This is the triple berry sorbet. Pictures aren't great. It was nighttime and we have a dark house.)