Raspberry sorbet in three bowls

Raspberry sorbet

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(2 ratings)

Prep: 15 mins Cook: 10 mins Plus 5 hr 30 mins freezing

Easy

Serves 8-10

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

Nutrition and extra info

  • Freezable
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Vegan

Nutrition: Per serving

  • kcal96
  • fat0.1g
  • saturates0.1g
  • carbs22g
  • sugars22g
  • fibre2g
  • protein1g
  • salt0.01g
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Ingredients

  • 200g granulated sugar
  • 500g raspberries, plus more to serve (optional)
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • 1 lemon, juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  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.

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