Raspberry Sorbet Recipe

Ingredients

• 175 g granulated sugar

• 1/2 lemon, juiced

• 450 g raspberries

Method

Add the sugar to a pan with 250 ml water. Cook gently over medium heat for 1-2 minutes or until the sugar has dissolved. Increase the heat and boil for 3 minutes until slightly thickened to a syrup. Pour into a heatproof jug and stir in the lemon juice. Set aside to cool completely.

Put the raspberries in a food processor and blitz briefly to create a rough purée. Pour into a sieve placed over a large bowl and press the purée through the sieve to get as much of the juice as you can. Pour the cooled syrup through the same sieve over the bowl – this will help push through any remaining juice. Discard the seeds.

Mix the juice and syrup together, then pour into a shallow freezer-proof container with a tight-fitting lid. Freeze for 2 hours. Remove from the freezer and use a fork to break up any ice crystals so that the mixture is smooth. Freeze for another 2 hours, then break up the crystals again. Repeat 2-3 times more every hour until the sorbet is fully set. Remove from the freezer 10-15 minutes before serving to allow it to soften slightly, so that it’s easier to scoop.