In a medium saucepan, combine cranberries, sugar, allspice and water. Bring to a boil; boil 10 minutes, stirring occasionally. Remove from heat, stir in raspberries. Cool 10 minutes.
Place 1/2 of mixture in food processor bowl with metal blade or blender container; process until smooth. Strain to remove seeds. Repeat with remaining mixture. Pour into un-greased 8 or 9 inch pan. Cover; freeze 2 hours, stirring occasionally. Freeze until firm about 2 hours longer.
Let stand at room temperature 15-20 minutes before serving.
Makes 8 servings.
By Robin
Related: 
Sorbet Recipes
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