Perfect Raspberry Sorbet
- 200g granulated sugar
- 500g fresh raspberries
- 1 lemon, juice only
- Stir the sugar into 270ml of water in a saucepan, and heat gently to dissolve. Bring to a simmer for 5 minutes, allow to turn into a syrup, then set aside to cool. Meanwhile, whizz the raspberries and lemon juice in a food processor until smooth, then strain through a sieve to remove the seeds. Combine with the syrup, then pour into a freezer container.
- Freeze for about 90 mins, then whisk to break up any ice crystals. Return to the freezer, and keep mixing every hour for 4 hours to break up the ice crystals. When smooth, firm, and scoopable, it’s time to serve!
10 mins
8 serving