Refreshing Raspberry Sorbet

• 1 cup  caster sugar
• 1  kg frozen raspberries, slightly thawed
•   2 tablespoons freshly squeezed lemon juice

1. Place the sugar and 1 cup water in a medium saucepan. Bring to the boil, stirring until the sugar dissolves. Simmer gently for 5 minutes, then remove from the heat.
2. Place the raspberries and lemon juice in a food processor or blender and process until smooth. Press through a nylon sieve into a large bowl; discard the seeds in the sieve.
3. Stir the sugar syrup into the raspberries. Cover and chill for about 1 hour. Reserve 1/2 cup to use as the sauce.
4. Pour the remaining mixture into an ice-cream machine and freeze according to the manufacturer’s instructions. Transfer to a large freezerproof container, cover and freeze until ready to serve.
5. If you don’t have an ice cream maker you can still make this by
   • Chill a 23×33 cm baking tin in the freezer.
   • Pour in the raspberry mixture and freeze until slushy, about 1½ hours, stirring every 30 minutes.
   • Place in a food processor and process until smooth.
   •Transfer to a large freezerproof container, cover and freeze until firm, about 4 hours. Before serving, let the sorbet stand at room temperature for 10 minutes.
6. Divide the sorbet between 8 dessert dishes. Drizzle each with 1 tablespoon reserved sauce and serve.