400g caster sugar
250ml lemon juice (6-8 lemons)
1 lemon, unwaxed, zested
Firstly, freeze a handful of raspberries before making the sorbet!
Next, put the water and caster sugar in a pan and gently heat until the sugar has dissolved. Dont stir it, but you can swirl the water round to help it dissolve.
Leave the sugar syrup to cool completely before adding the lemon juice zest to the syrup.
Chuck this all in an ice cream maker and leave to churn for half an hour! Take out and transfer to a freezer dish, and scatter your now frozen berries over the top! Freeze for another 10 minutes then serve!