- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Serving: 8 - 10
Nutrition facts (per portion)
- Calories: 96
- Fat Content: 0.1g
- Saturated Fat Content: 0.1g
- Carbohydrate Content: 22g
- Sugar Content: 22g
- Fiber Content: 2g
- Protein Content: 1g
- Sodium Content: 0.01g
Raspberry sorbet
Ingredients
- granulated-sugar - 200g granulated sugar
- raspberry - 500g raspberries, plus more to serve (optional)
- lemon - 1 lemon, juiced
Instructions
- Put the sugar and 270ml water in asaucepanover a low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
- Put the raspberries and lemon juice in afood processorand blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
- Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
- Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable.Will keep in the freezer for up to a month.Serve with extra raspberries, if you like.
Summer dessert recipe for 8-10 people, takes only 10 mins; recipe has granulated sugar, raspberry and lemon.
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