Raspberry Lime Sorbet



  • 1 cup caster sugar
  • 500g raspberries
  • 2 tablespoons lime juice
  • 2 tablespoons fresh mint leaves


  1. Grease a 7cm-deep, 8cm x 17cm (base) loaf pan. Line base and sides with baking paper, allowing a 2cm overhang on all sides. Place sugar and 1 cup cold water in a saucepan over low heat. Cook, stirring, for 3 minutes or until dissolved. Increase heat to medium-high. Bring to the boil. Boil, without stirring, for 5 minutes. Remove from heat. Cool completely.
  2. Blend raspberries, lime juice and mint leaves until smooth. Transfer to a large bowl. Add sugar mixture and 200ml cold water. Stir to combine. Pour into prepared pan. Freeze for 1 hour, stirring every 15 minutes. Cover surface with plastic wrap. Freeze overnight or until firm.
  3. Remove plastic wrap. Turn onto a plate. Slice. Serve.