Beet & Raspberry Sorbet

1. In the bowl of a blender, add all ingredients except 1/2 cup of raspberries, set aside. Blend until smooth.
2. Crush the reserved 1/2 cup of raspberries into pieces and add them to the mixture.
3. Pour the cold mixture into the bowl of an ice cream maker and process according to the manufacturer's instructions*.
If you do not have an ice cream maker, pour the mixture into an airtight container and freeze for about 2 hours.
3. Serve in a bowl with a few whole raspberries and basil or mint leaves.

Tips:
* If necessary, place the bowl of the ice cream maker in the freezer 24 hours before proceeding with the recipe.
** For a softer ice cream, serve immediately after removing from the ice cream maker. For a firmer version transfer to a container, cover and freeze for 1 to 2 hours and remove from freezer 5 to 10 minutes before serving.