- August 2017
- Serves 6 - 8
- Hands-on time 15 min, plus cooling and overnight freezing
Got a punnet of fresh raspberries? Then try your hand at this zingy sorbet – it uses just three ingredients. It’s that easy!
- Dairy-free recipes
- Gluten-free recipes
- 0.1g (0.1g saturated)
- 33.5g (33.5g sugars)
- 250g caster sugar
- 400g raspberries
- Juice of ½ lemon
- 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.
- 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.
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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