Bright, fruity and refreshing, a simple raspberry sorbet makes the perfect summer dessert to have stashed in the freezer. This homemade version requires a little bit of time but it’s worth it to achieve a smooth sorbet that’s packed with fresh berry flavour.
- 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.
- 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.
- Pour the cooled syrup through the same sieve over the bowl – this will help push through any remaining juice. Discard the seeds.
- Mix the juice and syrup together, then pour into a shallow freezer-proof container with a tight-fitting lid. Freeze for 2 hrs.
- 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.
- 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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