[Ingredients]
175g caster sugar
150ml water
500g raspberries plus extra for decoration
500ml virtually fat free fromage frais
[Steps]
Put sugar and water in a small saucepan and bring to boil, stirring until sugar has dissolved. Pour into jug and cool.
Put 350g raspberries in a food processor. Process to a puree and press thru a sieve into a bowl to remove seeds.
Stir sugar syrup into raspberry puree and chill mixture until very cold.
Add fromage frais to puree and whisk until smooth.
Pour mixture into a container and freeze for 4hrs. Beat twice in food processor to break up ice crystals.
Crush remaining raspberries using fingers and add to sherbet. Mix lightly and freeze again for 2 to 3hrs until firm.
Scoop ice cream into dishes and serve with extra raspberries.