About this recipe:No ice cream machine required! Partially sweetened with honey to give it a delicious sun-ripened quality. Very tart and very flavourful. This recipe is versatile, as the finished product can be an icy granita or smooth sorbet.
675g fresh red raspberries
1L water, divided
150g caster sugar
150g golden syrup
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Method Prep:20min › Cook:5min › Extra time:6hr › Ready in:6hr25min
Place raspberries in work bowl of a food processor, and process until smooth. If an extra smooth sorbet is desired, press pureed raspberries through a fine sieve to remove seeds. Whisk together pureed raspberries and honey in a large bowl.
Combine 750ml of water, sugar and golden syrup in a large saucepan; stir to combine. Bring to the boil over high heat. Boil until sugar is dissolved, about 2 minutes; do not stir. Stir the sugar water and the remaining 250ml of water into the raspberry puree.
Make an ice bath by filling a very large bowl with water and ice. Set the bowl of raspberry puree in the ice bath, and whisk until cool. Pour cooled puree into a 22x33cm baking dish, and cover; freeze until solid, 6 to 8 hours.
To make a coarsely textured granita, use a fork to scrape frozen puree into small crumbs. For a deliciously silky sorbet, transfer frozen puree to a food processor and process until smooth.