Raspberry Sorbet

Preparation info
    • Difficulty

      Easy

Appears in

By Yvette van Boven

Published 2011

  • About

Ingredients

  • 500 g (16 oz/4 cups) raspberries (these days easily available in your supermarket’s frozen food section!)

Method

Purée the raspberries in a blender. If you do not like small seeds, press the pulp through a strainer.

Heat the sugar and water in a saucepan, stir until the sugar has dissolved. Pour the syrup onto the raspberry pulp and leave to fully cool.

Churn the sorbet in an ice-cream maker for approximately 30 minutes or freeze the mixture in the freezer.

If using the freezer, fl