Raspberry sorbet

Ingredients

3

Steps

36

Serves

6–8

Cook Time

10-15 Min

Ingredients

  • 450g/1lb raspberries
  • 175g/6oz sugar
  • 50ml/2fl oz freshly squeezed lemon juice
  • Purée the raspberries in a blender or food processor, and strain through a sieve.
  • Put the sugar and 300ml/10fl oz water in a heavy saucepan, and boil for 5 minutes. Remove from the heat and allow to cool. Add the lemon juice and 100ml/3 1⁄2fl oz water and the raspberries.
  • Freeze the mixture overnight in a shallow freezer container, occasionally breaking up any large crystals with a fork if necessary.
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