Rose and raspberry sorbet

We seem to be having an Indian summer at the moment and, with the warm weather apparently set to continue until the weekend, I thought I could get away with a quick sorbet test before the Winter truly sets in...

This crimson pink ice uses fresh raspberries which, combined with the essence of rosewater, results in a lovely light fruity and flowery concoction. It's also really easy to make, which is an added bonus.

Recipe follows below...

For the sorbet syrup:
30g liquid glucose
100g white sugar
175ml water 

For the sorbet:
500g raspberries (frozen is fine)
2 tbsp rose water
200g sorbet syrup
Juice of 1 large lemon 

To make the sorbet syrup, add the liquid glucose, sugar and water to a pan and bring to the boil. Simmer for 5 minutes then leave to cool. 

To make the sorbet, simply add the raspberries and sorbet syrup to a pan and simmer for 5 minutes. Remove from the heat and strain through a fine sieve to remove the seeds. Retain 1 dessert spoon of the seeds and add back to the sorbet mix. Add the juice of the lemon and the rose water, put into a large freezer-proof box and put into the freezer (or into an ice cream maker if you have one). 

If you don't have an ice cream maker, take the sorbet out for 5 minutes before serving to soften.