MAKES 8–10 PORTIONS
- 2 gelatin sheets
- 2¼ cups (500 ml) water
- ¾ cup (150 g) sugar
- 2.2 lb (1 kg) raspberries, defrosted or fresh
Fresh berries and sprigs of lemon balm, optionalSoak the gelatin in plenty of cold water.
Bring the water and sugar to a boil, then remove the pan from the heat. Remove as much water as possible from the gelatin and stir into the sugar mixture. Allow to cool.
Using a spoon, pass the raspberries through a sieve, pressing as much of
the raspberries through as possible.
Mix into the sugar mixture and freeze for about 40 minutes in an ice cream maker. Garnish with fresh berries and lemon balm, optional.