Categories: August, ice cream

Ingredients

• 185g caster sugar
• 375g raspberries
• 125g redcurrants, stalks removed
• Juice of 1 lemon

Directions

1. Put the sugar and 185ml water in a small pan over a low heat. Stir to dissolve the sugar, then increase the heat and boil for 1 minute, until syrupy. Set aside to cool.

2. Put the fruit, lemon juice and cooled sugar syrup in a blender or liquidiser and whizz to a purée. Rest a sieve over a large bowl and press the berry purée through it, using the back of a ladle. Discard the pips.

3. Put in a freezerproof container, cover, and freeze for about 2 hours, until slushy. Fork the mixture over to break up the ice crystals and freeze for a further hour. Repeat twice more.

4. Transfer the frozen mixture to a processor and whizz until smooth. Put back into the container and freeze until needed.

5. To serve, transfer the sorbet to the fridge for about 10 minutes, or until scoopable.

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