Make a fresh and delicious raspberry sorbet with just a handful of ingredients – intensely fruity and perfect for warm days.

How to make raspberry sorbet

1. Make the purée
   Thaw 300–350 g raspberries and purée them to get 250 g raspberry purée.
2. Make the syrup
   Bring the glucose, sugar, water and lemon juice to the boil.
3. Mix and chill
   Mix the syrup with the raspberry purée and chill.
4. Churn
   Pour the cold mixture into the ice cream maker and churn until you have a smooth sorbet.