Raspberry Sorbet

Fresh, fruity and full of flavour. Perfect to cool you down in the summer months.

Difficulty

Low

Time

150 min

Author

Kenwood

Ingredients

Servings

4

Makes

1 batch

500 g fresh raspberries

200 ml cold water

125 g caster sugar

Utensils

Sieve, Bowl deep

Instructions

Step 1

Put the raspberries into the blender with half of the water and mix until smooth on a medium speed. Strain through a fine sieve into a deep bowl.

Step 2

Put the remaining water into a pan with the sugar and heat, stirring until the sugar dissolves. Allow the syrup to cool.

Step 3

Stir the syrup into the raspberry purée then pour into a container. Cover and freeze for 45 minutes, then scoop the mixture back into the blender jug and give a few pulses to break up the crystals.

Step 4

Repeat twice then leave to freeze solid.

Step 5

About 30 minutes before serving, transfer the sorbet to the refrigerator so the sorbet can be scooped easily.

Step 6

Alternatively, if you have an ice-cream maker, you can make the sorbet in it without having to blend it during the freezing stages.