Ingredients:

175g One Stop granulated sugar
½ One Stop lemon, juiced
450g One Stop raspberries

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Method:

1. In a pan, combine sugar and 250ml of water. Place the pan over medium heat and cook gently for 1-2 minutes, or until the sugar has completely dissolved.
2. Increase the heat and bring the mixture to a boil. Let it boil for 3 minutes until it slightly thickens and forms a syrup-like consistency.
3. Transfer the syrup to a heatproof jug and stir in the lemon juice. Set it aside and let it cool completely. Place the raspberries in a food processor and pulse briefly to create a rough purée.
4. Set a sieve over a large bowl and pour the raspberry purée into the sieve. Press the purée through the sieve using a spoon to extract as much juice as possible, leaving behind the seeds. Pour the cooled syrup through the same sieve, allowing it to pass through and combine with the raspberry juice. This will help remove any remaining seeds.
5. Mix the raspberry juice and syrup together until well combined.
6. Pour the mixture into a shallow freezer-proof container with a tight-fitting lid and place the container in the freezer and let it freeze for 2 hours.
7. After 2 hours, remove the container from the freezer and use a fork to break up any ice crystals, ensuring a smooth texture.
8. Return the container to the freezer and freeze for another 2 hours, then repeat the process of breaking up the ice crystals with a fork.
9. Repeat step 8 a few times, every hour, until the sorbet is fully set.
10. When ready to serve, remove the sorbet from the freezer 10-15 minutes in advance to allow it to soften slightly for easier scooping. Enjoy!