A frozen creamy raspberry surprise from my mom:) There can be added different berries especially when in season. The main principle, mom explained, is to break up the crystals of the frozen berry mixture. It will get a fine ice-cream texture then. But if you have an ice-cream maker, you can make the sorbet in it without having to blend it during the freezing stages.
500 g fresh raspberries
1/3 cup/80 ml water
1/3 cup/80 g caster sugar
1 tbsp fresh lemon/lime juice, optionally
Combine water and sugar in a medium saucepan. Stir over medium heat until sugar dissolves. Allow the syrup to cool.
Place the raspberries and lime juice in a food processor and puree. Press the raspberry puree through a strainer to remove the seeds. Combine the cooled sugar syrup with the raspberry puree. Pour into a plastic container or glass dish and freeze for 2 hours. Remove, and using a hand blender, give a few pulses to break up the crystals. Freeze until almost firm again, about 2 hours. Repeat a few times more, blending the mixture every 2 hours until a fine icy texture is formed. Return to the freezer and leave overnight to firm.
Remove the sorbet from the freezer 5 minutes before serving. Scoop into glasses. Garnish with raspberries and enjoy!:)