Raspberry sorbet

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.