Raspberry sorbet

servings6
15 minutes

Ingredients

Raspberry sorbet

  • 1kg raspberry purée
  • 120g of caster sugar
  • 50ml of water

Method

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