Fresh, zingy and lower in calories than you'd think, this wonderful raspberry sorbet is perfect for summer. If you like, swirl in some whole raspberries for extra texture.
- 675g raspberries
- 1 litre water
- 175g runny honey
- 150g caster sugar
- 150g golden syrup
Whiz raspberries in a blender until smooth. Push through a sieve, then whisk in the honey.
Combine 750ml water, sugar and syrup in a saucepan. Bring to the boil, do not stir and cook for 2-3 minutes or until the sugar is dissolved. Stir this into the raspberry mix with the rest of the water.
Pour into an ice cream maker and churn until smooth, or into a freezer-proof container. Use a fork to fluff up the ice crystals every hour or so until you have a silky smooth sorbet.