Raspberry Sorbet

The kind you find in an icecream store, raspberry sorbet I think I loooooove you!






Raspberry Sorbet Recipe

Ingredients

6 cups raspberries - fresh or frozen (I used fresh ones)
1 cup caster sugar
1 cup water
1 teaspoon lemon juice

Method

1. Heat water and sugar in a small saucepan at a medium-high heat, stirring until the sugar has dissolved.  Remove from the heat, set aside and let it cool.
2. Place the raspberries and lemon juice in a food processor and process until smooth - about 1 minute.
3. Strain the raspberry mixture through a fine sieve, pressing down on the solids and scraping the inside of the sieve with either a wooden spoon or rubber spatula until mostly seeds remain.
4. Whisk the sugar syrup into the raspberry puree.  Cover and refrigerate for 1 hour.
5. Place into a deep container - or use a loaf tin - and put into the freezer.
6. Whisk every 30 minutes for a couple of hours to stop the mixture from crystalising.
7. Place in food processor 2 hours before serving - process and place back into container and freeze once more. This will make the sorbet nice and smooth. The first time I tried it, it was too crunchy for my liking and whizzing it up 2 hours before makes it creamy and smooth.