"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."
Juice the limes and put the juice together with the water and sugar into a saucepan. Bring to a boil, then simmer for 10 minutes until slightly thickened.
Now leave the syrup to cool for an hour
Blend the raspberries in a food processor until smooth.
Now pass the raspberries through a sieve into the syrup.
Whisk the mix until all combined.
Transfer the mix into a shallow dish.
Place the dish into the freezer.
Freeze for 2 hours initially before “raking” through the sorbet with a fork. Return to the freezer and “rake” it another 3-4 times.
Once ready serve into small glasses, decorate and serve immediately.