Raspberries – 450 gr.
Sugar – 150-200 gr.
Juice of half lemon
Water – 80 ml.

This is one of the easiest and most versatile ways to make sorbe. Feel free to swap raspberries for your favorite fruit or berry, mix different flavors, add yogurt, and you will always have fresh ice cream of your own making. You can change the sugar ratio in accordance with your own taste, but in our opinion, 150 gram is a perfect variant, it turns out not too sweet and not too sour, in general, as it should be. If you do not have a special freezer, then do not forget to whip the sorbet while freezing, so that no ice crystals were formed. You can use both frozen berries and fresh ones.

1 Place the raspberries and 4 tablespoons of sugar in a blender. Squeeze the juice of half a lemon over the raspberries and leave for about 40 minutes, during which time they will run clear (and thaw if you are using frozen berries) and the sugar syrup, which you are about to make, will have had time to cool. Then beat everything with a blender until it’s pureed.

2 In the meantime, take care of the sugar syrup. Put the remaining sugar in a small saucepan and pour hot water over it. Put the pot on a small fire and cook the syrup, stirring all the time. In 3 minutes it will be ready. Take the syrup off the heat and let it cool down completely.

3 When the syrup has cooled completely, add it to the whipped raspberries and whisk everything well with a blender again.

4 Pour the raspberry mixture into a freezer container and place in the freezer.

5 Take the sorbet out of the freezer every 1.5-2 hours and whip it again with a blender.

6 Do this three times at regular intervals. This is to prevent ice crystals from forming in the sorbet, so that it will be more tender and homogeneous.