A very simple recipe with a very intense flavour. You don’t need to churn this though you can if you want to – it will make it more airy. It’s great served with vanilla ice cream.
Ingredients
- 275g granulated sugar
- 675g frozen raspberries
- juice of 1 lemon
Method
In a small saucepan, bring 175ml water and 275g granulated sugar to the boil, then turn the heat down to medium and simmer for 2 minutes, stirring a little to help the sugar dissolve. Remove from the heat and allow the syrup to cool completely.
Put a container for the sorbet in the freezer to chill.
Put 675g frozen raspberries, the juice of 1 lemon and the cooled syrup in a food processor (not a blender which pulverises the seeds). Whizz to a purée.
Push this through a sieve into a jug or bowl.
Pour the raspberry purée into the cold container.
Cover with cling film and freeze overnight.
