Raspberry Sorbet


2 cups sugar, 2 cups water, 2 handful of raspberries - sliced, 1/4 cup fresh lime juice, 1/2 cup white corn syrup

How to Make it:
Bring the sugar and 2 cups of water to boil, on medium heat in a saucepan. Then reduce the heat and allow the mixture to simmer, without stirring, until the sugar dissolves, about 3 minutes. Set aside to cool completely.
Place the raspberries and lime juice in a food processor and puree together completely. Press the raspberry puree through a strainer to remove any seeds. When the sugar syrup has cooled completely, combine with the raspberry puree. Add the corn syrup and stir well. Now we have two options:

1. If you are fortunate enough to have an ice-cream maker (I don't like you! Mega-jealous), then just pour the mixture into an ice-cream maker and freeze. 

2. IF, like me, you don't have an ice-cream maker - because who actually does, right?! - then the following instructions are for you: Pour the mixture into an air-tight container and freeze solid. Then blend until smooth, pour into an air tight container and place freeze again. Whisk every 20 minutes for the first 2 hours, and then freeze until solid. (Tip: If you are making this for a dinner party or special occasion - why else? - start preparing this dessert first, and whilst all the freezing and whisking is taking place you can be preparing and cooking your main, starter or actually getting ready!)

Enjoy with a handful of fresh raspberries of blackberries. Or with a side serving of FF Chocolate Brownies. Yum! x

Recipe and photo courtesy of : Food Network.

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