Raspberry Sorbet

Once I discovered we owned an ice cream maker (why did no one ever tell me this?!), I couldn't wait to try it out. With all of the raspberries, I decided to make raspberry sorbet. I used this recipe from Saveur, and it turned out really well! But, I do have a few notes to share, especially after making it a second time and getting more experience.

Notes:
-Use a few drops less than the instructed amount of vanilla. It adds a richer, more ice cream-like flavor to it that is good, but it was a bit strong.
-It takes about 15-20 minutes on medium-high at a boil to get the sugar syrup to the right consistency.
-Instead of freezing the sugar syrup, it worked much better to refrigerate it for 15 minutes.
-I almost didn't strain the pureed raspberries, but it is definitely worth because there are a lot of seeds!
-I didn't add the extra raspberries in the churning process and instead pureed them all to get a smoother texture.