Our simple raspberry sorbet is the perfect sweet treat for those blistering summer days. Treat yourself and your family to this delicious cold dessert when you need to cool down most!
- 500g raspberries
- 200g caster sugar
- 270ml water
- Juice of 1 lemon
- In your Cooks Professional saucepan, combine the water and the sugar. Stir over a low heat until the sugar has dissolved, then raise the heat so that the mixture simmers for roughly 5 minutes, or until it has combined into a syrup. Put to one side to cool.
- While you’re waiting for the syrup to cool, prepare the raspberries. Add the raspberries and the lemon juice to your Cooks Professional food processor or blender, then blitz until smooth. Strain the raspberry mixture into a bowl, taking care to remove the seeds ready to discard them. Combine the raspberries with the syrup mixture, stirring until well mixed, then pour into a suitable container for freezing.
- Freeze the sorbet for roughly an hour and a half, then scrape back into your food processor to mix again to break up any ice crystals. Pour back into the container and freeze again.
- Repeat the last step for four hours, freezing the sorbet for an hour before removing it from the freezer to mix again, or until the sorbet is firm but scoopable.
Lead image: Guy45 via Getty Images.