How to make Raspberry sorbet

• 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.

When preparing Raspberry Sorbet, consider these precautions:

1. Quality Ingredients: Use fresh and high-quality raspberries for optimal flavor.

2. Cleaning: Thoroughly wash the raspberries to remove any dirt or residues.

3. Sugar Measurement: Be precise with sugar measurements to achieve the right balance of sweetness.

4. Blending Process: Ensure proper blending to achieve a smooth and creamy texture.

5. Chilling: Allow the sorbet mixture to chill adequately before freezing for better consistency.

6. Freezing Time: Follow the recommended freezing time to avoid over-freezing or a too-soft texture.

7. Storage: Use airtight containers to prevent ice crystals and maintain freshness.

8. Serving: Take the sorbet out a few minutes before serving to allow it to soften slightly for a smoother scoop.