Sweet and tangy refreshing sorbet with the loveliest red color and delicious on a hot summer day.
ABOUT 1 LITER.
600 G RASPBERRIES
260 G SUGAR
260 G WATER
Cook raspberries, sugar and water in a saucepan over medium-low heat for 5-10 min or until the raspberries are tender.
Filter the fruit through a fine mesh sieve to remove the seeds.
Place the mixture in the refrigerator for at least 1 hour, even better overnight until it is completely cold.
Run the liquid on the ice cream macnine for approx. 30 minutes until it is a creamy sorbet.
Place it in the freezer for a couple of hours for it to set completely.