There are some things that for me only work in summer: I can do ice cream in winter (just, when combined with hot apple crumble for example), but sorbets with their fruity freshness firmly belong to the warm season as far as I’m concerned. Sorbets are one of those things that feel like a sweet treat, are cooling and suitable for vegans, so nearly healthy – which is pretty great. You could make it in an ice cream maker if you have one and wanted a very smooth appearance, but this non-churn version is just as good. You can of course make sorbets with a variety of fruits, but raspberry is a firm favourite in terms of taste and punchy colour. So, you’ll only need a few ingredients and a little patience before serving this dessert up to your guests.
Here's what you'll need...
- 500g fresh raspberries
- 5 limes, juiced
- 200g sugar (I used golden caster, but white granulated is also good)
- 250ml water