Raspberry Sorbet
Ingredients:
700g raspberries
juice of 1 small lemon
300ml water
200g caster sugar
3 tbsp liquid glucose
Method:
Put the raspberries in a food processor with the lemon juice. Whizz to a smooth puree then transfer to a bowl, cover and chill.
Meanwhile, put the water and sugar in a heavy-based pan and dissolve over a low heat. When the syrup is clear, increase the heat to medium and boil for 5 mins. Stir in the glucose and cool.
Mix the cooled sugar syrup with the raspberry puree. Pass through a sieve into a bowl to remove the seeds, rubbing the mixture through with the back of a spoon.
Churn in an ice cream machine until almost frozen solid, then transfer to a rigid plastic container and put in the freezer.