Raspberry sorbet recipe

1. Add the sugar to a pan with 250ml water. Cook gently over a medium heat for 1-2 mins or until the sugar has dissolved. Increase the heat and boil for 3 mins until slightly thickened to a syrup. Pour into a heatproof jug and stir in the lemon juice. Set aside to cool completely.
2. Put the raspberries in food processor and blitz briefly to a 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.
3. Pour the cooled syrup through the same sieve over the bowl – this will help push through any remaining juice. Discard the seeds.
4. Mix the juice and syrup together, then pour into a shallow freezer-proof container with a tight-fitting lid. Freeze for 2 hrs.
5. Remove from the freezer and use a fork to break up any ice crystals so that the mixture is smooth. Freeze for another 2 hrs, then break up the crystals again.
6. Repeat 2-3 times more every hour until the sorbet is fully set. Remove from the freezer 10-15 mins before serving to allow it to soften slightly, so that it’s easier to scoop.

Tip: This recipe can easily be doubled to create a bigger batch. Make as above and divide between 2 containers, otherwise the freezing process will take longer.

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