Summary

Ingredients

• 500 g raspberries, frozen (defrosted) or fresh
• 100 g suar
• 2 tablespoon lemon juice
• 100 ml water

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Instructions

1. Bring the sugar to the boil with 100 ml of water, simmer for 5 minutes and then let it cool down.
2. Puree the raspberries with lemon juice and then strain them through a sieve. Stir the sugar syrup into the raspberry puree.
3. Place in the freezer for at least 4 hours and stir with a fork every hour on the hour.