Prepare about 3 cups of raspberries. Wash them lightly and quickly in cold water.
Roughly blend the raspberries with a blender. Don't blend it fine; otherwise, it will blend the seeds and make it bitter.
Pour the raspberry blend into the strainer. Press the raspberry pulp through the mash using a spatula or the back of a spoon. Move the spatula or spoon in a circular motion to help push the juice and pulp through while leaving the seeds behind.
Take 2 cups of raspberry purée.
Mix 1/3 cup of date syrup with the raspberry purée. Add a tablespoon of lemon juice and 1/4 teaspoon of salt.
Mix everything and pour it into the pint. Let the salt dissolve for 30 minutes. Place the storage lid on a pint and freeze for 24 hours.
Remove the pint from the freezer and remove the lid from the pint. Place the pint into the Ninja Creami Ice Cream Maker.
Select SORBET. Run the program.
When processing is complete, remove the sorbet from the pint.
Serve immediately. So delicious!
