Raspberry sorbet

Raspberry sorbet
  • Serves icon Serves 6 - 8
  • Time icon Hands-on time 15 min, plus cooling and overnight freezing

Try your hand at this zingy sorbet using just three ingredients. It’s that easy!

Nutrition: per serving

Calories
141kcals
Fat
0.1g (0.1g saturated)
Protein
0.7g
Carbohydrates
33.5g (33.5g sugars)
Fibre
1.7g
Salt
trace
Calories
141kcals
Fat
0.1g (0.1g saturated)
Protein
0.7g
Carbohydrates
33.5g (33.5g sugars)
Fibre
1.7g
Salt
trace

For 8

Ingredients

  • 250g caster sugar
  • 400g raspberries
  • Juice of ½ lemon

Method

  1. Put the caster sugar in a pan with 250ml water and bring to a simmer, stirring occasionally, until all the sugar has dissolved. Set aside to cool.
  2. Put the raspberries in a food processor with the lemon juice and whizz to a smooth purée (or put in a jug and whizz with a stick blender). Push the purée through a fine sieve into a medium mixing bowl using the back of a spoon (discard the seeds). Add the cooled sugar syrup to the berry liquid and mix until well combined. Churn in an ice cream machine until smooth, then set in the freezer overnight until solid.

delicious. tips

  1. Use defrosted frozen raspberries if you can’t find fresh or when they’re not in season. Take the sorbet out of the freezer 5-10 minutes before scooping.

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