Quick Raspberry Sorbet

Inspired by The Moosewood Restaurant Kitchen Garden, by David Hirsch (Fireside, 1999).
To think: an elegant and impressive homemade sorbet in as long as it takes to hit the “Blend” button. This quick recipe calls for only a few simple ingredients and needs no special equipment (like things that require rock salt and ice). Vivid, sweet and tangy--and it’s pretty darn healthy, to boot.
SIMPLE SOLUTION:
INGREDIENTS
2 cups fresh raspberries (or 1 12-ounce package of frozen)
1/3 cup unsweetened frozen juice concentrate (apple, cherry, grape, etc)
1 to 2 tablespoons honey (optional, if berries are very tart or you want a sweeter result)
1 teaspoon rose water (optional)
1 teaspoon liqueur such as Amaretto or Cointreau (for a little kick, optional)
1. If using fresh berries, rinse and freeze on a tray until frozen hard.
2. Place all ingredients in a blender.
3. Blend just until smooth, but not soupy.
4. Serve immediately, garnished with (organic) rose petals or other edible flowers.
Makes 4 small servings.