Raspberry Sorbet

Steps

1. If the raspberries are frozen, thaw them first, about 1 hour at room temperature.
2. Blend 320 g raspberries600 ml raspberries2½ cups raspberries480 g raspberries910 ml raspberries3¾ cups raspberries, 85 g caster or granulated sugar100 ml caster or granulated sugar¼ cup + 3 tbsp granulated sugar130 g caster or granulated sugar150 ml caster or granulated sugar⅔ cup granulated sugar, 60 ml water60 ml water¼ cup water90 ml water90 ml water¼ cup + 2 tbsp water and 15 ml fresh lemon juice1 tbsp fresh lemon juice1 tbsp fresh lemon juice25 ml fresh lemon juice1½ tbsp fresh lemon juice1½ tbsp fresh lemon juice until smooth.
3. Press the purée through a fine sieve with the back of a spoon. Throw away the seeds.
4. Pour the base into an empty tubpint, up to the max fill line. Put the lid on and freeze on a level shelf for 24 hours.
5. Take the lid off, set the tubpint in the outer bowl and lock it into the machine. Run Sorbet.
6. If it looks crumbly or powdery, add 15 ml water1 tbsp water1 tbsp water25 ml water1½ tbsp water1½ tbsp water and run Re-spin.

To serve: Top with a few fresh raspberries.