During the raspberry glut, I froze about 1kg of berries, I’d already made some lovely jam but thought I’d put the rest away for when inspiration took me by surprise.

I had some amazing raspberry sorbet after dinner at a restaurant recently. I don’t much go in for big desserts but this was just perfect after our meal. My ice cream maker doesn’t get nearly enough use, mostly on account of the fact the inner bowl needs to be frozen solid to use it, which means I need to stick it in the chest freezer at least 24 hours before I need it. I’m not always that organised and there isn’t always enough space, as it’s quite a big thing.

Anyway, I decided that I’d have a go at that with my frozen berries, my bowl has been in the freezer for a week and this morning was the day, so here is my raspberry sorbet recipe:

Ingredients:

400g frozen raspberries

250g sugar

250ml water

Juice of half a lemon

Method:

Defrost the raspberries (I know it sounds odd but you need to be able to blend them to allow maximum juice)

Make a sugar syrup with the sugar and water. Heat until dissolved then allow to cool.

Blend the raspberries in a food processor with the lemon juice then strain through a sieve, pushing the pulp through with a metal spoon. You should end up with glorious raspberry purée with no pips. You can pop the pips in your compost.

Mix the purée and sugar syrup together then pour into the ice cream maker and churn for two hours. Remove into a freeze-able tub then freeze for 6-8 hours minimum. Remove from the freezer ten minutes before you want to serve.

Enjoy!