Raspberry Sorbet

What you’ll need

Ingredients

200g Granulated Sugar

500g Raspberries

1 cup of Heartsease Farm Raspberry Lemonade

Method

Put the sugar and 270ml water in a saucepan over low heat and stir until the sugar has dissolved. Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.

Put the raspberries and lemon juice in a food processor and blitz until smooth. Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup and 1 cup of Raspberry Lemonade, stir and then pour into a freezer-proof container.

Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any formed ice crystals and return to the freezer.

Mix the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. It will keep in the freezer for up to a month. Serve with extra raspberries if you like.

ENJOY!!!