Raspberry sorbet

Easy to make and tastes so good

Serves 4 (Estimated) Rating 5/5

5 stars

Prep Time 15 Minutes Cooking Time 10 Minutes

Photo soon folks

Vegan safe Vegetarian

Carbon Rating A

CO2e Information

200 g Granulated Sugar
270 ml Water
500 g Raspberries
1 Lemon, juice of

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