← Nouns Cooking · Dessert Parlour

Ingredients

• 200 g Sugar
• 200 ml Water
• 500 g raspberries, fresh or frozen
• 1 lemon, juiced

Method

1. Heat the sugar and water in a pan, stirring, until the sugar dissolves, then simmer for 2 min. Cool completely.
2. Blitz the raspberries until smooth, then push the purée through a sieve with the back of a spoon to remove the seeds.
3. Stir the cooled syrup and lemon juice into the purée and chill until cold.
4. Churn in an ice cream maker until thick, then freeze until firm. Without a machine, freeze it in a shallow tub for about 4 hours, beating it with a fork or blitzing it every hour or so to break up the crystals.
5. Soften for 5–10 min at room temperature before scooping.

Tips

• A tablespoon of vodka or raspberry liqueur keeps the sorbet softer and easier to scoop.
• Frozen raspberries are perfect here and often cheaper than fresh.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food Great British Chefs