Dear friend,

I’m delighted to share with you my special recipe for Raspberry Sorbet, perfect for a refreshing treat on a warm day.

Raspberry Sorbet
Difficulty: Easy
Serves: 4
Course Type: Dessert
Allergen information: None
Intolerances: Vegan, Gluten-free, Fructose, Histamine, Sulfite, Salicylate

Ingredients:
– 500 grams (1.1 lbs or 2 cups) fresh raspberries
– 150 grams (5 oz or 3/4 cups) caster sugar
– 120 ml (4 oz or 1/2 cup) water
– Juice of 1 lemon (approx. 30 ml or 2 tablespoons)

Method:
Begin by preparing a simple syrup. Combine the caster sugar and water in a pan over medium heat, stirring until the sugar is completely dissolved. Let the mixture cool to room temperature. In a blender, purée the fresh raspberries until smooth, then strain through a fine sieve to remove the seeds. Mix the raspberry purée with the cooled sugar syrup and lemon juice. Chill the mixture in the refrigerator for at least 2 hours. Once chilled, pour the mixture into an ice cream maker and churn according to the manufacturer’s instructions until it reaches a smooth, sorbet consistency. If you don’t have an ice cream maker, place the mixture in a freezer-safe container and freeze, stirring vigorously every 30 minutes to break up any ice crystals, for about 3 hours or until firm. Serve the raspberry sorbet immediately or store it in the freezer in an airtight container.

Enjoy your delicious homemade raspberry sorbet!

Warm regards,
Shaun