4 cups fresh raspberries
1 cup fresh orange juice (about 3 - 4 oranges)
1/3 cup fresh Meyer lemon juice (about 2 lemons)
1 1/4 cups sugar
1/3 cup Grand Marnier
Gently rinse and towel dry raspberries before puréeing the raspberries in a blender. Depending on the raspberries, you might notice a subtle sulfur smell after blending, but that always seems to go away. Now comes the fun part: remove the seeds. I use a chinois, wooden pestle and a little patience. You will be amazed at how many seeds are left over—I usually get about 1/4 cup seeds.
Juice oranges and lemons and pass juices through a sieve to remove seeds and pulp. Add juices and sugar to the raspberry purée and mix well until blended. Chill mixture in ice bath until colder than 45° F. Add Grand Marnier and stir to mix. Pour sorbet base into ice cream maker and freeze per your maker's instructions. Once sorbet has finished churning, transfer to dedicated container to ripen in freezer for several hours.