Raspberry sorbet recipe

428 ratings Rate
  • Serves 8
  • 25 mins to prepare and 4 hrs 00 mins to cool
  • 100 calories / serving
  • Freezable
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Raspberry sorbetHERO

Place the sugar in a pan with the water. Heat gently until the sugar has dissolved, then boil for 1 minute until the mixture is slightly syrupy. Pour into a bowl, add the lemon juice then cool.

Press the raspberries through a sieve, then pour the sugar syrup over the pips in the sieve to extract as much juice as possible. Pour the mixture into a shallow container and put in the freezer. After 2 hours take out and break up the ice crystals with a fork, then return to the freezer for another 2 hours.

Continue to break up the ice every hour until the mixture is firm. Move the container to the fridge 30 minutes before serving.

Serving suggestion

Use the same method to make bramley apple and elderflower sorbet. Simmer 600g (1lb 5oz) apples to a purée, blend and add to the sugar mixture with 3tbsp elderflower cordial. Freeze for 4½ hours

For an unusual twist, serve with basil sauce. Put two handfuls of basil leaves in a mortar with 1tbsp granulated sugar and crush with a pestle. Push through a sieve and drizzle over

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  • Ingredients

  • 175g granulated sugar
  • 250ml water
  • juice of ½ lemon
  • 450g raspberries
  • Energy 430kj 100kcal 5%
  • Fat 1g 1%
  • Saturates 1g 5%
  • Sugars 26g 29%
  • Salt 0.5g <1%

of the reference intake
Carbohydrate 25.5g Protein 0.8g Fibre 1.9g


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