Ingredients:
• Purée the raspberries in a blender or food processor, and strain through a sieve.
• Put the sugar and 300ml/10fl oz water in a heavy saucepan, and boil for 5 minutes. Remove from the heat and allow to cool. Add the lemon juice and 100ml/31⁄2fl oz water and the raspberries.
• Freeze the mixture overnight in a shallow freezer container, occasionally breaking up any large crystals with a fork if necessary.
- 450g/1lb raspberries
- 175g/6oz sugar
- 50ml/2fl oz freshly squeezed
- lemon juice
• Purée the raspberries in a blender or food processor, and strain through a sieve.
• Put the sugar and 300ml/10fl oz water in a heavy saucepan, and boil for 5 minutes. Remove from the heat and allow to cool. Add the lemon juice and 100ml/31⁄2fl oz water and the raspberries.
• Freeze the mixture overnight in a shallow freezer container, occasionally breaking up any large crystals with a fork if necessary.
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