This is a wonderful and incredibly fruity sorbet, especially when raspberries are in season.
Ingredients for the raspberry sorbet:
600 g raspberries
100 g caster sugar
Freshly squeezed lemon juice from about half a lemon
Preparing the raspberry sorbet:
Wash the raspberries. Put them in a bowl and sprinkle with the sugar and lemon juice, mixing as you go so all the raspberries are covered by sugar and lemon juice.
Set aside to macerate for 30 minutes at room temperature (this will boost the flavor of the raspberries).
Puree the macerated raspberries in a blender. Push the mixture through a fine sieve into a clean bowl to get rid of the seeds.
Pour the raspberry puree into your ice-cream machine and churn for 20-30 minutes until frozen.
