Raspberry sorbet

Easy to make and tastes so good

Serves - 4 Heat 0 (1-5)

Rating - 5 (1-5)

Prep Time 15 Minutes Cooking Time 10 Minutes

Ingredients

200 g Granulated Sugar

270 ml Water

500 g Raspberries

1 Lemon, juice of

Method

Place the sugar and 270ml of water into a saucepan over low heat and stir until the sugar dissolves.

Raise the heat and then simmer for a further 5 minutes until the liquid has become a syrup.

Take the raspberries and lemon juice and put them in a food processor, blitzing until smooth.

Strain through a sieve into a bowl, discarding the seeds.

Combine with the sugar syrup and pour into a freezer-proof container.

Freeze for 1 hour and 30 minutes, then lightly whisk with a fork to break up any ice crystals.

Mix the sorbet once an hour for 4 hours until it can be scooped.

Add to a bowl and serve with extra raspberries

Enjoy