Raspberry sorbet | Dessert
Updated: Apr 28
Make your own raspberry sorbet with just three ingredients. Perfect for hot summer days, or pairing with chocolate puds. Sorbet is light, fresh, and the perfect summer treat. When raspberries aren't available, and it's vegan too.
Put the sugar and 270ml water in a saucepan over 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 a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into a 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 it 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.