Raspberry sorbet
By Esther Clark
Make your own raspberry sorbet with just three ingredients. Perfect for hot summer days, or pairing with chocolate puds – and it's vegan too
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Prep:15 mins
Cook:10 mins
Plus 5 hr 30 mins freezing - Easy
Nutrition per serving
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kcal 96
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fat 0.1g
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saturates 0.1g
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carbs 22g
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sugars 22g
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fibre 2g
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protein 1g
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salt 0.01g
Ingredients
- 200g granulated sugar
- 500g raspberries, plus more to serve (optional)
- 1 lemon, juiced
Method
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.
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.
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.
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.
