Raspberry Sgroppino recipe

1. Put the sugar and 50ml water into a small pan over a gentle heat. Cook until the sugar has dissolved, then bring to the boil and simmer for 1 min. Set aside to cool.
2. Purée the raspberries in a blender, then stir through the lemon juice. If you prefer a smoother sorbet, push the raspberries through a sieve to remove the seeds.
3. Mix the raspberry purée with the sugar water, then pour into a shallow freezer-proof container. Freeze for 2 hrs, until the mixture has begun to set, then break up with a fork and freeze for a further hour. Break up again and whizz in a blender, then freeze for another hour. Alternatively, churn in an ice-cream maker until frozen, then transfer to a freezer-proof container.
4. In a bowl, whisk the vodka into 4 scoops of sorbet until you have a smooth consistency. Divide between 4 glasses, then top up with prosecco and garnish with whole raspberries and a twist of lemon zest to serve.

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