[Ingredients]
115g caster sugar
300ml water
500g hulled raspberries + extra for decoration
Juice of 1 lemon
Sifted icing sugar for dusting
[Steps]
Bring sugar and water to boil, stirring occasionally until sugar has dissolved.
Pour sugar syrup into a bowl, leave to cool then chill.
Puree raspberries in a food processor in batches. Press puree thru a sieve into a bowl and discard seeds.
Scrape puree into a large measuring jug and stir in sugar syrup, lemon juice and 1 litre water. Mix well.
Pour mixture into a container with depth of mixture max of 2.5cm. Cover and freeze for 2hrs or until the sides start to become mushy.
Using a fork, break up the ice crystals and mash mixture finely. Freeze again for 2hrs, beating every 30mins until the ice becomes fine, even crystals.
Spoon into tall glasses and decorate with raspberries, dust some icing sugar on top if you want.