Raspberry Sorbet

Instructions

• 1

  Put the sugar and water in a saucepan. Stir over medium heat until the sugar has dissolved.

• 2

  Add the raspberries. Increase the heat to medium high and bring the syrup to a simmer. Simmer for 2 minutes. Set aside to cool for 15 minutes.

• 3

  Pour the raspberry mixture into a blender. Blend until smooth.

• 4

  Strain the mixture into a bowl, pushing the mixture through the sieve. Discard the solids.

• 5

  Stir the lime juice into the raspberry syrup. Cover and refrigerate for 3 hours until cold.

• 6

  Pour the chilled mixture into the ice cream bowl. Set the ice cream maker to the desired setting and churn.

• 7

  Once the sorbet is frozen, spoon or scoop into chilled bowls or glasses and serve or transfer to a freezer-safe container, just large enough to contain the sorbet. Freeze for 2-3 hours or overnight for firmer sorbet.

• 8

  Store sorbet in the freezer for up to 3 weeks. The sorbet will become very firm after freezing overnight, so remove from the freezer and stand at room temperature for 5-10 minutes before serving for easier scooping.