500g raspberries, fresh or frozen

200g sugar

2 lemons, zest and juice

Serves - 6


Place raspberries, sugar, lemon zest and juice into a blender, and purée until very well blended.

Taste mixture for tartness, and add more sugar if necessary, blending well.

Strain mixture through a fine mesh sieve to remove the raspberry seeds.

Chill mixture if not already cold.

Pour mixture into an ice cream maker and freeze according to directions.

Place sorbet in the freezer for 2-3 hours more to finish freezing completely.

If not using an ice cream maker, pour ingredients into a container and place in freezer for 30 minutes. Remove and stir well with a whisk.

Continue to freeze mixture, stirring well every half hour until sorbet is frozen to desired texture.

Recipe adapted from: Good Food
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Raspberry and lemon sorbet