Raspberry-lime sorbet Recipe
Ingredients
1 cup caster sugar
500g raspberries
2 tablespoons lime juice
2 tablespoons fresh mint leaves
Raspberry-lime sorbet Recipe
Method
Step 1
Grease a 7cm-deep, 8cm x 17cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides. Place sugar and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 3 minutes or until dissolved. Increase heat to medium-high. Bring to the boil. Boil, without stirring, for 5 minutes. Remove from heat. Cool completely.
Step 2
Blend raspberries, lime juice and mint leaves until smooth. Transfer to a large bowl. Add sugar mixture and 200ml cold water. Stir to combine. Pour into prepared pan. Freeze for 1 hour, stirring every 15 minutes. Cover surface with plastic wrap. Freeze overnight or until firm.
Step 3
Remove plastic wrap. Turn onto a plate. Slice. Serve.
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