Recipes

Method

1. In a pan, place the sugar with the water. Heat gently until all the sugar has dissolved, and then turn up the heat until the solution turns into a loose syrup.
2. Into a separate bowl, push the raspberries through a sieve to extract the juice and collect the pips. Pour the sugar solution over the pips to extract as much juice as possible into the bowl.
3. Add the lemon juice to the liquid extracted from the raspberries, and mix well. Pour the mixture into a freezable container and place in the freezer for 2 hours. Take it out and break up the ice crystals with a fork, and place back into freeze for a further 2 hours.
4. Continue to break up the ice crystals every hour from then on, until the mixture is firm and smooth.
5. Leave the sorbet out of the freezer for 10 minutes before serving, to give a creamier texture.