Raspberry Sorbet or Granita

Place raspberries in work bowl of a food processor and process until smooth. If an extra smooth sorbet is desired press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.

Combine 3 cups of water sugar and corn syrup in a large saucepan; stir to combine. Bring to a boil over high heat. Boil until sugar is dissolved about 2 minutes; do not stir. Stir the sugar water and the remaining 1 cup of water into the raspberry puree.

Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath and whisk until cool. Pour cooled puree into a 9x13 baking dish and cover; freeze until solid 6 to 8 hours.

To make a coarsely textured granita use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet transfer frozen puree to a food processor and process until smooth.