Raspberry Sorbet

1. 1

   Put the sugar and water in a pot and heat until the sugar dissolves.

2. 2

   This is likely to happen before the water boils.

3. 3

   Do not stir, but instead set the mixture aside to cool and then put in the fridge until it is completely cold.

4. 4

   Afterwards, mix the berries, cold syrup and creme de cassis in a food processor or blender.

5. 5

   Whiz until smooth and then, if desired, push through a sieve to remove the seeds.

6. 6

   You can leave the seeds in if you like a little crunch in your sorbet.

7. 7

   Freeze the mixture in an ice cream maker.

8. 8

   You can also do it by hand, stirring the frozen edges into the center every hour or so until it is nearly frozen.

9. 9

   However, the texture will not be as velvety as in an ice cream maker.

No additional tips available.