SpiceTheWorldBreadcrumbs | Goan Tofu Curry | Tofu Jalfrezi | Curry Powder | Cauliflower Sweet Potato Mushroom Curry | Plant-Based Chilli Burger | Fire Juice | Sweet Potato Curry with Spinach and Chickpeas | Raspberry sorbet |
Raspberry sorbet
Easy to make and tastes so good
Serves 4 (Estimated) Rating 5/5
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 |