Milk chocolate sorbet
You can make this sweet dessert up to a month ahead - serve it as part of a chocolate trio for an impressive dessert
Raspberry sorbet
Serves 8-10
Easy
Prep:
Cook:
Plus 5 hr 30 mins freezing
Make your own raspberry sorbet with just three ingredients. Perfect for hot summer days, or pairing with chocolate puds – and it's vegan too
Skip to ingredients
- 200g granulated sugar
- 500g raspberriesplus more to serve (optional)
- 1 lemonjuiced
Nutrition: Per serving
- kcal96
- fat0.1glow
- saturates0.1g
- carbs22g
- sugars22g
- fibre2g
- protein1g
- salt0.01g
Method
step 1
Put the sugar and 270ml water in a saucepan over a 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.
step 2
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, then pour into freezer-proof container.
step 3
Freeze for 1 hr 30 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
step 4
Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable. Will keep in the freezer for up to a month. Serve with extra raspberries, if you like.
