Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Mix. Set the sugar plus 270ml water in one saucepan over a low heat plus mix till the sugar has dissolved. Give it 5 mins, till the liquid has become a syrup.
- 2
Cool. Keep to one side to cool. Set the raspberries and lemon juice in a processor and blitz till there are no lumps left.
- 3
Mix (2). Strain through a fine sieve in a bowl plus discard the seeds. Mix with the sugar syrup, next tip in freezer-proof container.
- 4
Mix (3). Freeze for a period of 1 hr 30 mins, next beat with a balloon beat or a fork in order to break upwards any ice crystals that have formed plus return to the freezer. Carry on mixing the sorbet once an hour for a period of 4 hrs in order in order in order to break upwards the ice crystals.
- 5
Step 5. Stop mixing when firm yet scoopable. Will hold in the freezer for up in order to a month.
- 6
Finish. Offer using extra raspberries, if you like.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
Free sugars
25.1 g per serving
50.2 % of the 50 g daily maximum · 100.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- food processor
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 131 kcal |
| Protein | 0.8 g |
| Carbohydrate | 33.2 g |
| of which sugars | 27.9 g |
| of which free sugars | 25.1 g |
| Fat | 0.4 g |
| of which saturates | 0 g |
| Fibre | 4.3 g |
| Salt | 0 g |
Protein per 100 kcal
0.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
