Serves: 8-10 Cooking time:
- 200g Total Sweet Xylitol
- 500g Raspberries (or fruit of your choice!)
- 1 Lemon, juiced
Add the Total Sweet Xylitol and 270ml water to a saucepan over a low heat and stir until the sugar has dissolved to form a sugar syrup.
Raise the heat and simmer for 5 mins, or until the liquid has become a syrup. Set aside to cool.
Add the raspberries and lemon juice to a food processor and blitz until smooth.
Strain through a fine sieve into a bowl and discard the seeds. Combine with the sugar syrup, then pour into freezer-proof container.
- Freeze for 90 mins, then whisk with a balloon whisk or a fork to break up any ice crystals that have formed and return to the freezer.
Keep mixing the sorbet once an hour for 4 hrs to break up the ice crystals. Stop mixing when firm but scoopable.