in a large sauce pan combine simple syrup, cider, and raspberries

cook over medium heat until rasperries are soft enough to fall apart

remove from heat and add the pinch of salt, stir to throughly combine

pass the mixture through a fine mesh sieve or cheese cloth into a large bowl to strain out the seeds, pressing or squeezing to remove as much liquid and pulp as possible

chill throughly (or follow the instructions above if you don’t have an ice cream maker

add chilled puree to an ice cream maker and process according to manufacturer directions

sorbet may need to soften out of the freezer for a few moments before scooping