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Raspberry sorbet

Raspberry sorbet

PT15M

1
Bring the sugar and water to the boil to melt the sugar, then remove from the heat and allow to cool
  • 120g of caster sugar
  • 50ml of water
2
Once cool, stir the raspberry purée into the syrup until combined and pour into an ice cream maker. Churn until frozen, then keep in a lidded container in the freezer until needed
  • 1000g of Boiron raspberry purée

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  • Raspberry sorbet

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