Raspberry sorbet



500g frozen raspberries, defrosted

125g caster sugar   



  1. Combine the raspberries and sugar and bring to the boil until the sugar has completely dissolved. Allow to cool slightly                                                                                                          
  2. Place the raspberry syrup into a food processor or blender and mix until smooth. Pass the syrup through a sieve over a bowl to remove any remaining pips, and allow to cool completely                
  3. Once the syrup is chilled, churn the mixture in an ice cream machine or pour the syrup into a shallow dish. Freeze for 5 - 6 hours or overnight
  4. Once frozen, remove the mixture from the dish and break up into smaller pieces. Place the iced syrup back into a food processor or blender and pulse the iced syrup two or three times, to break it up into smaller pieces. Then blitz for 30 to 60 seconds until smooth                                    
  5. Place the blitzed sorbet back into the shallow dish and in the freezer until solid again. Repeat this process once or twice more until you have reached a smooth texture, or a consistency that you are happy with                         
  6. Place back into the freezer to firm up and serve

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