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Ingredients
- 2 (12 ounce) bags frozen unsweetened raspberries, still frozen
- mint sprig (optional)
- sugar (optional) or shortbread cookie (optional)
Method
- Put 1/2 of the raspberries in a food processor (or 1/8 of the raspberries in a blender) and pulse until pureed.
- Put the raspberry mush into a plastic container and continue with the next batch of raspberries.
- Freeze the container for 30 minutes.
- Scoop out the sorbet and serve!
- Great with sugar cookies or shortbread and garnished with fresh mint.
