Raspberry Sorbet

Method

1. Put the sugar and water in a saucepan over a low heat and stir until the sugar has dissolved.
2. Raise the heat and simmer for 5 minutes, or until the liquid has become a syrup. Set aside to cool completely.
3. Put the raspberries and lemon juice in a food processor and blitz until smooth.
4. Strain through a fine sieve into a bowl and discard the seeds.
5. Stir the raspberry purée into the cooled sugar syrup.
6. Churn in an ice cream maker according to the manufacturer’s instructions, then freeze until firm.
7. Serve topped with extra raspberries, if using.