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Fresh, fruity and sweet, you'll be wanting to cool yourself and the whole family with this raspberry sorbet.
Place the sugar, water and glucose in a small saucepan. Gently heat over low for 2 minutes, or until the sugar dissolves. Increase heat to medium and boil for 4–5 minutes, until small bubbles begin to appear on the surface. Transfer into a heatproof bowl and set over a bowl of ice to cool.
Place the raspberries, lemon juice and orange zest in a food processor and blend to puree. Strain through a fine mesh sieve set over a bowl. Using the back of a spoon press the raspberries through the sieve to pass all of the juice and pulp. Discard the seeds.
Pour the cooled sugar syrup into the raspberry puree and stir to combine. Cover and refrigerate for 1–2 hours, until chilled. Pour into an ice cream machine and churn according to manufacturer’s instructions. Transfer into a 1-litre capacity container. Cover with plastic wrap. Freeze for at least 2 hours, or overnight. If you don’t have an ice cream machine, pour the raspberry mixture into a stainless-steel bowl and freeze for 45 minutes, or until ice crystals begin to form around the edge. Whisk the mixture to incorporate crystals. Repeat whisking every 30 minutes for the next 3 hours, to prevent large ice crystals from forming, until the mixture becomes thick.
Pour into a 1-litre capacity container. Cover with plastic wrap. Freeze for at least 4 hours, or overnight.
1 cup (220g) caster sugar
1 cup (250ml) water
2 tablespoons liquid glucose
8 punnets (1kg) Driscoll's raspberries, hulled
2 tablespoons freshly squeezed lemon juice
finely grated zest of 1 orange