Raspberry sorbet

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Raspberry sorbet

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Make your plant-based raspberry sorbet with just three ingredients. Perfect for hot summer days or pairing with chocolate puddings.

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Ingredients

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8 servings (my daughter – 11- had half on her own in one go)

200g granulated sugar
500g raspberries, plus more to serve (optional)
1 lemon, juiced

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Method

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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.

3. If you have an ice cream machine, pour the mixture into it.

4. If not, pour it into a freezer-proof container and 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 it in the freezer for up to a month.

5. Serve with extra raspberries, if you like.

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