Raspberry Sorbet

Squeeze the lemon. Put sugar with 200ml water into a pot and bring to a boil until the sugar is completely dissolved. Then add the lemon juice.

Let the berries thaw, purée them and pass through a sieve to remove the seeds. Mix the berry purée with the sugar syrup. Then let the mixture cool completely.

Then either freeze for 30min in an ice cream maker. Or: pour the sorbet into a freezer-safe container, place it in the freezer, and stir well with a fork every 30min for 4 hours to prevent large ice crystals from forming and to make the sorbet nice and creamy. Serve in a bowl and enjoy!