Taste your raspberries. If they are more on the tart side, use 8 tbsp (1/2 cup) of honey or maple syrup. If they are sweeter, you may only want to use 6 tbsp. Put the honey, water, and roses in a small saucepan set over medium heat. Bring the mixture to a simmer. Allow it to simmer for 5 minutes, then remove it from the heat, cover it, and allow the syrup to steep for 5-10 more minutes.

Strain the syrup into a blender and add the berries, lemon juice, and vodka. Blend until smooth. If you want, you can strain out the raspberry seeds for a smoother sorbet. Chill the sorbet base for 4 hours in your fridge.

Once the base has fully chilled, process it in your ice cream maker according to the manufacturer’s instructions. Place the finished sorbet in an airtight container and store it in the freezer.

Makes about 3 cups of sorbet.