Step 1

Combine the raspberries and sugar in a large, non-reactive bowl and let stand in the fridge overnight. If you're pressed for time, simply combine the ingredients and let stand on the counter for about 30 minutes.

Step 2

Place the fruit/sugar mixture and the remaining ingredients in a blender and puree until smooth. If your blender isn't particularly powerful, you might want to pre-mince the mint.

Step 3

Pour and press the mixture through a mesh or fine strainer in order to extract most of the seeds (I let a few get through because I like them - use a fairly fine strainer if you don't want any). Discard the seeds.

Step 4

Chill the sorbet mixture in the refrigerator for at least 2 hours.

Step 5

Add the cold sorbet mixture to an ice cream maker and freeze following the instructions for your particular ice cream maker.

Step 6

Place the finished sorbet in the freezer. For a softer, looser sorbet, leave for about 1 hour. For a firmly frozen sorbet, leave for 4-5 hours or overnight.

Step 7

If you want to make granita or you don't have an ice cream maker, you can simply pour the mixture into a large, flat container (something that will give you a large surface area to work with) and place it in the freezer. Remove the mixture from the freezer ever 30 minutes or so and use a fork to fluff and break up the ice crystals. Work quickly and return the mixture to the freezer when you finish. The granita is finished when it's frozen through with small ice crystals and plenty of incorporated air. If you wait too long the mixture freezes solid, you can allow it to melt (partially or completely) and start over.