Raspberry Sorbet

2 cups water
1 cup granulated sugar
1 (10 ounce) package frozen raspberries
1/3 cup lemon juice
Pinch of salt
1 to 2 tablespoons Kirsch

Combine water and sugar in saucepan. Stir over high heat to dissolve the sugar. Bring to a boil; reduce heat and let boil for 5 minutes without stirring. Remove from heat and let cool at room temperature. Strain juice from berries to make 2/3 cup; discard berries. Stir in lemon juice and salt. Pour into a shallow 9-inch square metal pan. Place in freezer and freeze until firm throughout.

Remove from freezer. Break up with a wooden spoon; beat with mixer or in food processor until free of lumps. Stir in Kirsch. Freeze until firm again.