Extra time:1hour27min ›
- Place the sugar and 1 cup water in a medium saucepan. Bring to the boil, stirring until the sugar dissolves. Simmer gently for 5 minutes, then remove from the heat.
- Place the raspberries and lemon juice in a food processor or blender and process until smooth. Press through a nylon sieve into a large bowl; discard the seeds in the sieve.
- Stir the sugar syrup into the raspberries. Cover and chill for about 1 hour. Reserve 1/2 cup to use as the sauce.
- Pour the remaining mixture into an ice-cream machine and freeze according to the manufacturer's instructions. Transfer to a large freezerproof container, cover and freeze until ready to serve.
- If you do not have an ice-cream machine:
• Chill a 23x33 cm baking tin in the freezer.
• Pour in the raspberry mixture and freeze until slushy, about 1½ hours, stirring every 30 minutes.
• Place in a food processor and process until smooth.
•Transfer to a large freezerproof container, cover and freeze until firm, about 4 hours. Before serving, let the sorbet stand at room temperature for 10 minutes.
- Divide the sorbet between 8 dessert dishes. Drizzle each with 1 tablespoon reserved sauce and serve.
One cup of fresh raspberries contains no fat, 200 kilojoules, about 20 per cent of the fibre you need every day, and about half of the vitamin C. Raspberries are also high in pectin, the soluble fibre that helps control blood cholesterol levels, and contain ellagic acid, a phytochemical that is thought to neutralise carcinogens.