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Raspberry sorbet

Name: Raspberry sorbet
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 8-10
Ingredients: 200g granulated sugar; 500g raspberries plus more to serve (optional); 1 lemon juiced

Make your own raspberry sorbet with just three ingredients. Perfect for hot summer days, or pairing with chocolate puds – and it's vegan too

25 min total 15 min prep 10 min cook Serves 8-10 96 cal

Ingredients

8 serv.

200g granulated sugar
500g raspberries plus more to serve (optional)
1 lemon juiced

Instructions

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1 Put the sugar and 270ml water in a saucepan over a 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.
2 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 freezer-proof container.
3 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 to the freezer.
4 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.